On Feb 11, 1:01*am, Luc Volders > wrote:
> Coming from the one who wrote a highly
> recommended book on winemaking I can only say
> I am honored.
>
> Thanks.
> Luc
>
>
>
>
>
> Lum Eisenman wrote:
>
> > "Luc Volders" > wrote in message
> . ..
> >> Every winemaking book describes the use of pecto-enzymes.
>
> >> And of course I used it in all my fruit-wines.
> >> But I never really SAW the advantage of using these enzymes.
>
> >> So I conducted an experiment which I all urge you to do yourself.
> >> It is also a great demonstration at a wine-makers or guild meeting.
> >> it easily shows to all new-bies what the advantages are of a well
> >> conducted
> >> use of pecto enzymes.
>
> >> Take a jar of apple sauce.
> >> Look at the substance.
> >> Now add some pecto enzymes
> >> Shake well and put in a warm place.
> >> Look again after a few hours.
>
> >> You can find the pictures at my web-log:
> >>http://www.wijnmaker.blogspot.com/
>
> >> Have fun,
> >> Luc Volders
>
> > Thank you for the nice demonstration Luc.
> > Lum
>
> --http://www.wijnmaker.blogspot.com/- Hide quoted text -
>
> - Show quoted text -

Luc,
It's very cool work, thanks for sharing.

Joe