William R. Watt wrote:
> If you suspect the pectin content is too high you could water the juice down.
>
> I'd mix a cup of juice with a cup of water, bring to a boil, and test for
> pectin. If there is sufficient pectin an even more diluted solution could
> be tried until it fails the pectin test. Then boil and test every
> couple of minutes until it passes the pectin test again. Then measure how
> much liquid is left from which the amount boiled off can be calculated and
> the optimum dilution of the juice determined.
>
> I have a similar situation where the red sumac juice I got this year is
> much darker (more concetrated) than last year; the jelly is dark and
> strong tasting instead of the nice light colour and taste of last year;
> and it leaves an unpleasant aftertaste of astringency on the toungue. This
> year's juice is going to have to be diluted with tap water.
>


Have you thought about diluting it with reconstituted frozen apple
juice? It's insipid enough to blend with anything, and it will cut the
astringency. I use commercial apple juice to make up the difference
when I'm a little bit short on whatever juice I'm really using.

Bob