Oh, and I am going to Jack's website again, and check the test for
pectin. thanks for the pointer on this. I don't want to get sick. smile.

DAve



frederick ploegman wrote:
> "spud" > wrote in message
> ...
>> So the addition of Everclear coagulated the pectin in Daves
>> Blue Berry Port?
>>
>
> No. That's the point. It shouldn't have. Everclear is pure grain
> alcohol with_nothing_added. Ethanol by itself will not cause
> that reaction. If it could, the "jelly" would have been in the wine
> _before_ it was fortified. Which is what leads me to believe that
> Dave may have used something other than Everclear.
>
> If he did it would also effect all other wines that he used it in. He
> said he used it in a cherry wine but had no reaction. In that wine
> the PE probably didn't get "cooked", and, having done it's job,
> there would be no pectin left in that wine to show a reaction.
>
> The only reason I mention any of this is that if he used a denatured
> alcohol to fortify, it will make him sick if he drinks it. (eg. "...will
> produce serious gastric disturbances if taken internally...")
> HTH
>
> Frederick
>
>