Sorry about the false alarm. If it ain't pectin I don't know
what it would be.

Frederick


"Dave Allison" > wrote in message
...
> So sorry everyone, my computer broke (spilled a cup of coffee on my
> laptop!) so it took a while to fix it. Don't try this at home, what a
> mess.
>
> I used the brand name of Everclear - I also found "Diesel" which is the
> same thing, but did not buy it. Anyone heard of "Diesel"? it was a few
> bucks cheaper and the ingredients and labels seemed the same. Just
> wondering for future. I used Everclear.
>
> I totally appreciate the thread discussion, it appears my best course is
> to filter it. So will try that and post my results. I will allow to cool
> in the future before adding Pectin Enzyme - I can't remember exactly, but
> I at least waited an hour, I think. hmm. Better notes I need to take.
> smile.
>
> As I stated above, it smells just fine, and the taste, though immature,
> seems like it will straighten out. We'll see.
>
> You all are great detectives!!
>
> 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