On Dec 1, 5:39 pm, Dave Allison > wrote:
> 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- Hide quoted text -
>
> - Show quoted text -

I did some googling on this and found references that say that the
pectin test can be done with ethyl alcohol as well. One link is he

http://fcit.usf.edu/florida/docs/c/citrus2.htm

So don't throw out your port!

Pp