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Totally screwed up my "jelly bag"...
In article >, (Matt Shepherd) wrote:
>Long story short: I live in Sherbrooke, Quebec, where apparently
>nobody does any home canning. At the very least, I can't find any
>stores that sell jelly-making equipment, the local wine equipment
>store doesn't stock anything but kit stuff, and I don't feel like
>making the 45-minute trek out to Wal-Mart.
>
>So I tried making a "jelly bag" out of cotton cheesecloth to make a
>pear wine with, and it has completely disintegrated. I now have a soup
>consisting of pear chunks, chopped golden raisins, small bolts of
>soggy cheesecloth and fermenting yeast.
>
>Question A: if I wait the requisite week to get the flavour out, then
>transfer to a second primary, would straining through my last
>remaining piece of cheesecloth harm anything in any way?
>
>Question B: Is there any great danger in just letting everything float
>in the mix for the week until then?
>
>Question C: Any good online resources for ordering &?%$ vinyl jelly
>bags? I'm sick of trying to explain the process to 18-year-old
>Francophone store clerks who think that jelly is magically born when
>two jars of jelly love each other very, very much...
Not to worry, the gunk will either float or sink eventually and you'll be able
to get the clear wine bottle around it. I've had this happen to a pear wine,
and everything turned out just fine - although it certainly looked very
unappetizing with what looked like a colony of fungus floating in the middle
of it all (was solids from the pears).
Woods
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