Hi,
Earlier this year I made a Blueberry port from recipe - completing the
process by fortifying and all is good. Except I have some clumps of
clear jell looking things - like ice jello, floating around. Some is on
the bottom, some on the top and some in between. This appeared after I
fortified with everclear. I've stirred, they dissolve and reappear. I
have had it in cold stablization for a month. Still there. It is about
20 percent of the content, though with the floaters, I'm not sure how to
rack it away.

Should I attempt sparkoloid or other clarifiers? It had been suggested I
bulk age for a year, and this is only month 4 of 12.

Just wondered if anyone knew of this or had this happen... thanks. DAve

On Nov 19, 6:15 pm, Dave Allison > wrote:
> Hi,
> Earlier this year I made a Blueberry port from recipe - completing the
> process by fortifying and all is good. Except I have some clumps of
> clear jell looking things - like ice jello, floating around. Some is on
> the bottom, some on the top and some in between. This appeared after I
> fortified with everclear. I've stirred, they dissolve and reappear. I
> have had it in cold stablization for a month. Still there. It is about
> 20 percent of the content, though with the floaters, I'm not sure how to
> rack it away.
>
> Should I attempt sparkoloid or other clarifiers? It had been suggested I
> bulk age for a year, and this is only month 4 of 12.
>
> Just wondered if anyone knew of this or had this happen... thanks. DAve

I can't imagine what would do this, what all is in there; how was it
made? Does this smell vinegary?

Joe

It smells great! It appeared as I added the everclear, or shortly after
(minutes)No vinegar smell at all. I did a Cherry port at the same time
and don't have this floating jell.



How it was made - using recipe:
5 lbs 5 oz. Blueberries
1 lb grapes (red seedless)
1 lb raisins
5 lbs sugar
1 ½ tsp pectic enzyme
4 ½ tsp acid blend
2 tsp yeast energizer
2 crushed Campden tablet
Water to 2 ½ gallons
Yeast Cote des Blancs

Bring water to boil, and then set aside. Wash, crush blueberries, grapes
and raisins – put into primary with all ingredients except yeast. Add
hot water and stir to dissolve sugar. 1.102. Cover and allow cooling to
70-75, and then adding yeast. Stir daily for 5-6 days until SG is 1.040.
Strain out fruit pulp and press. Siphon into secondary and fit trap.
Rack in 3 weeks and again in 3 months. Add Everclear to reach 18%-20%.
When wine is clear and stable, rack again and bottle. Allow a year to
mature. Improves more with age.



Joe Sallustio wrote:
> On Nov 19, 6:15 pm, Dave Allison > wrote:
>> Hi,
>> Earlier this year I made a Blueberry port from recipe - completing the
>> process by fortifying and all is good. Except I have some clumps of
>> clear jell looking things - like ice jello, floating around. Some is on
>> the bottom, some on the top and some in between. This appeared after I
>> fortified with everclear. I've stirred, they dissolve and reappear. I
>> have had it in cold stablization for a month. Still there. It is about
>> 20 percent of the content, though with the floaters, I'm not sure how to
>> rack it away.
>>
>> Should I attempt sparkoloid or other clarifiers? It had been suggested I
>> bulk age for a year, and this is only month 4 of 12.
>>
>> Just wondered if anyone knew of this or had this happen... thanks. DAve
>
> I can't imagine what would do this, what all is in there; how was it
> made? Does this smell vinegary?
>
> Joe

On Nov 20, 11:58 am, Dave Allison > wrote:
> It smells great! It appeared as I added the everclear, or shortly after
> (minutes)No vinegar smell at all. I did a Cherry port at the same time
> and don't have this floating jell.
>
> How it was made - using recipe:
> 5 lbs 5 oz. Blueberries
> 1 lb grapes (red seedless)
> 1 lb raisins
> 5 lbs sugar
> 1 1/2 tsp pectic enzyme
> 4 1/2 tsp acid blend
> 2 tsp yeast energizer
> 2 crushed Campden tablet
> Water to 2 1/2 gallons
> Yeast Cote des Blancs
>
> Bring water to boil, and then set aside. Wash, crush blueberries, grapes
> and raisins - put into primary with all ingredients except yeast. Add
> hot water and stir to dissolve sugar. 1.102. Cover and allow cooling to
> 70-75, and then adding yeast. Stir daily for 5-6 days until SG is 1.040.
> Strain out fruit pulp and press. Siphon into secondary and fit trap.
> Rack in 3 weeks and again in 3 months. Add Everclear to reach 18%-20%.
> When wine is clear and stable, rack again and bottle. Allow a year to
> mature. Improves more with age.
>
> Joe Sallustio wrote:
> > On Nov 19, 6:15 pm, Dave Allison > wrote:
> >> Hi,
> >> Earlier this year I made a Blueberry port from recipe - completing the
> >> process by fortifying and all is good. Except I have some clumps of
> >> clear jell looking things - like ice jello, floating around. Some is on
> >> the bottom, some on the top and some in between. This appeared after I
> >> fortified with everclear. I've stirred, they dissolve and reappear. I
> >> have had it in cold stablization for a month. Still there. It is about
> >> 20 percent of the content, though with the floaters, I'm not sure how to
> >> rack it away.
>
> >> Should I attempt sparkoloid or other clarifiers? It had been suggested I
> >> bulk age for a year, and this is only month 4 of 12.
>
> >> Just wondered if anyone knew of this or had this happen... thanks. DAve
>
> > I can't imagine what would do this, what all is in there; how was it
> > made? Does this smell vinegary?
>
> > Joe

Dave,
It sounds like the pectin in the blueberries set when you added the
hot water; that is my best guess. See this link, it sounds eerily
like your issue. The pectic enzyme would be destroyed if the water
was too hot as I understand it.

http://web1.msue.msu.edu/imp/mod01/01600545.html

Short answer might be get it cold and rack it through a straining
funnel.

Joe

i would cold filter to a second carboy and top up.
allow time to see if the jell disappears, then bottle accordingly.
tks
scott

"Joe Sallustio" > wrote in message
...
> On Nov 20, 11:58 am, Dave Allison > wrote:
> > It smells great! It appeared as I added the everclear, or shortly after
> > (minutes)No vinegar smell at all. I did a Cherry port at the same time
> > and don't have this floating jell.
> >
> > How it was made - using recipe:
> > 5 lbs 5 oz. Blueberries
> > 1 lb grapes (red seedless)
> > 1 lb raisins
> > 5 lbs sugar
> > 1 1/2 tsp pectic enzyme
> > 4 1/2 tsp acid blend
> > 2 tsp yeast energizer
> > 2 crushed Campden tablet
> > Water to 2 1/2 gallons
> > Yeast Cote des Blancs
> >
> > Bring water to boil, and then set aside. Wash, crush blueberries, grapes
> > and raisins - put into primary with all ingredients except yeast. Add
> > hot water and stir to dissolve sugar. 1.102. Cover and allow cooling to
> > 70-75, and then adding yeast. Stir daily for 5-6 days until SG is 1.040.
> > Strain out fruit pulp and press. Siphon into secondary and fit trap.
> > Rack in 3 weeks and again in 3 months. Add Everclear to reach 18%-20%.
> > When wine is clear and stable, rack again and bottle. Allow a year to
> > mature. Improves more with age.
> >
> > Joe Sallustio wrote:
> > > On Nov 19, 6:15 pm, Dave Allison > wrote:
> > >> Hi,
> > >> Earlier this year I made a Blueberry port from recipe - completing
the
> > >> process by fortifying and all is good. Except I have some clumps of
> > >> clear jell looking things - like ice jello, floating around. Some is
on
> > >> the bottom, some on the top and some in between. This appeared after
I
> > >> fortified with everclear. I've stirred, they dissolve and reappear. I
> > >> have had it in cold stablization for a month. Still there. It is
about
> > >> 20 percent of the content, though with the floaters, I'm not sure how
to
> > >> rack it away.
> >
> > >> Should I attempt sparkoloid or other clarifiers? It had been
suggested I
> > >> bulk age for a year, and this is only month 4 of 12.
> >
> > >> Just wondered if anyone knew of this or had this happen... thanks.
DAve
> >
> > > I can't imagine what would do this, what all is in there; how was it
> > > made? Does this smell vinegary?
> >
> > > Joe
>
> Dave,
> It sounds like the pectin in the blueberries set when you added the
> hot water; that is my best guess. See this link, it sounds eerily
> like your issue. The pectic enzyme would be destroyed if the water
> was too hot as I understand it.
>
> http://web1.msue.msu.edu/imp/mod01/01600545.html
>
> Short answer might be get it cold and rack it through a straining
> funnel.
>
> Joe
>

Thanks. That was an interesting link. This does sound like the right
step thanks.
DAve

Joe Sallustio wrote:
> On Nov 20, 11:58 am, Dave Allison > wrote:
>> It smells great! It appeared as I added the everclear, or shortly after
>> (minutes)No vinegar smell at all. I did a Cherry port at the same time
>> and don't have this floating jell.
>>
>> How it was made - using recipe:
>> 5 lbs 5 oz. Blueberries
>> 1 lb grapes (red seedless)
>> 1 lb raisins
>> 5 lbs sugar
>> 1 1/2 tsp pectic enzyme
>> 4 1/2 tsp acid blend
>> 2 tsp yeast energizer
>> 2 crushed Campden tablet
>> Water to 2 1/2 gallons
>> Yeast Cote des Blancs
>>
>> Bring water to boil, and then set aside. Wash, crush blueberries, grapes
>> and raisins - put into primary with all ingredients except yeast. Add
>> hot water and stir to dissolve sugar. 1.102. Cover and allow cooling to
>> 70-75, and then adding yeast. Stir daily for 5-6 days until SG is 1.040.
>> Strain out fruit pulp and press. Siphon into secondary and fit trap.
>> Rack in 3 weeks and again in 3 months. Add Everclear to reach 18%-20%.
>> When wine is clear and stable, rack again and bottle. Allow a year to
>> mature. Improves more with age.
>>
>> Joe Sallustio wrote:
>>> On Nov 19, 6:15 pm, Dave Allison > wrote:
>>>> Hi,
>>>> Earlier this year I made a Blueberry port from recipe - completing the
>>>> process by fortifying and all is good. Except I have some clumps of
>>>> clear jell looking things - like ice jello, floating around. Some is on
>>>> the bottom, some on the top and some in between. This appeared after I
>>>> fortified with everclear. I've stirred, they dissolve and reappear. I
>>>> have had it in cold stablization for a month. Still there. It is about
>>>> 20 percent of the content, though with the floaters, I'm not sure how to
>>>> rack it away.
>>>> Should I attempt sparkoloid or other clarifiers? It had been suggested I
>>>> bulk age for a year, and this is only month 4 of 12.
>>>> Just wondered if anyone knew of this or had this happen... thanks. DAve
>>> I can't imagine what would do this, what all is in there; how was it
>>> made? Does this smell vinegary?
>>> Joe
>
> Dave,
> It sounds like the pectin in the blueberries set when you added the
> hot water; that is my best guess. See this link, it sounds eerily
> like your issue. The pectic enzyme would be destroyed if the water
> was too hot as I understand it.
>
> http://web1.msue.msu.edu/imp/mod01/01600545.html
>
> Short answer might be get it cold and rack it through a straining
> funnel.
>
> Joe
>

Thanks, Scott, getting two close replies gives me confidence. smile.
I'll do it. DAve

Scott wrote:
> i would cold filter to a second carboy and top up.
> allow time to see if the jell disappears, then bottle accordingly.
> tks
> scott
>
> "Joe Sallustio" > wrote in message
> ...
>> On Nov 20, 11:58 am, Dave Allison > wrote:
>>> It smells great! It appeared as I added the everclear, or shortly after
>>> (minutes)No vinegar smell at all. I did a Cherry port at the same time
>>> and don't have this floating jell.
>>>
>>> How it was made - using recipe:
>>> 5 lbs 5 oz. Blueberries
>>> 1 lb grapes (red seedless)
>>> 1 lb raisins
>>> 5 lbs sugar
>>> 1 1/2 tsp pectic enzyme
>>> 4 1/2 tsp acid blend
>>> 2 tsp yeast energizer
>>> 2 crushed Campden tablet
>>> Water to 2 1/2 gallons
>>> Yeast Cote des Blancs
>>>
>>> Bring water to boil, and then set aside. Wash, crush blueberries, grapes
>>> and raisins - put into primary with all ingredients except yeast. Add
>>> hot water and stir to dissolve sugar. 1.102. Cover and allow cooling to
>>> 70-75, and then adding yeast. Stir daily for 5-6 days until SG is 1.040.
>>> Strain out fruit pulp and press. Siphon into secondary and fit trap.
>>> Rack in 3 weeks and again in 3 months. Add Everclear to reach 18%-20%.
>>> When wine is clear and stable, rack again and bottle. Allow a year to
>>> mature. Improves more with age.
>>>
>>> Joe Sallustio wrote:
>>>> On Nov 19, 6:15 pm, Dave Allison > wrote:
>>>>> Hi,
>>>>> Earlier this year I made a Blueberry port from recipe - completing
> the
>>>>> process by fortifying and all is good. Except I have some clumps of
>>>>> clear jell looking things - like ice jello, floating around. Some is
> on
>>>>> the bottom, some on the top and some in between. This appeared after
> I
>>>>> fortified with everclear. I've stirred, they dissolve and reappear. I
>>>>> have had it in cold stablization for a month. Still there. It is
> about
>>>>> 20 percent of the content, though with the floaters, I'm not sure how
> to
>>>>> rack it away.
>>>>> Should I attempt sparkoloid or other clarifiers? It had been
> suggested I
>>>>> bulk age for a year, and this is only month 4 of 12.
>>>>> Just wondered if anyone knew of this or had this happen... thanks.
> DAve
>>>> I can't imagine what would do this, what all is in there; how was it
>>>> made? Does this smell vinegary?
>>>> Joe
>> Dave,
>> It sounds like the pectin in the blueberries set when you added the
>> hot water; that is my best guess. See this link, it sounds eerily
>> like your issue. The pectic enzyme would be destroyed if the water
>> was too hot as I understand it.
>>
>> http://web1.msue.msu.edu/imp/mod01/01600545.html
>>
>> Short answer might be get it cold and rack it through a straining
>> funnel.
>>
>> Joe
>>
>
>

On Tue, 20 Nov 2007 09:48:41 -0800 (PST), Joe Sallustio
> wrote:
Would adding pectic enzyme do anything? Try some on a small sample?

Steve




> Joe S replied:
>Dave,
>It sounds like the pectin in the blueberries set when you added the
>hot water; that is my best guess. See this link, it sounds eerily
>like your issue. The pectic enzyme would be destroyed if the water
>was too hot as I understand it.
>
>http://web1.msue.msu.edu/imp/mod01/01600545.html
>
>Short answer might be get it cold and rack it through a straining
>funnel.
>
>Joe

On Nov 21, 12:24 am, spud > wrote:
> On Tue, 20 Nov 2007 09:48:41 -0800 (PST), Joe > wrote:
>
> Would adding pectic enzyme do anything? Try some on a small sample?
>
> Steve
>
>
>
> > Joe S replied:
> >Dave,
> >It sounds like the pectin in the blueberries set when you added the
> >hot water; that is my best guess. See this link, it sounds eerily
> >like your issue. The pectic enzyme would be destroyed if the water
> >was too hot as I understand it.
>
> >http://web1.msue.msu.edu/imp/mod01/01600545.html
>
> >Short answer might be get it cold and rack it through a straining
> >funnel.
>
> >Joe- Hide quoted text -
>
> - Show quoted text -

Couldn't hurt but once pectin is set I think it's all over... I would
do it on a small sample not the whole batch (as you suggested).

Joe

Hi Dave

First, Pectic Enzyme denatures at about 112F, so the boiling
water rendered it ineffective. Always add it_after_the must
cools down.

Second, go to Jack Keller's site and read up on the test for
pectin. It involves the use of metholated spirits, which is
also what is used to "denature" alcohol. (make it undrinkable)

Since the "jelly" appeared as you added the "everclear" (?),
I think you better go back and read the lable on that bottle
of alcohol_very carefully_and make sure it is 100% pure
grain alcohol and not some kind of "denatured" alcohol.

If it turns out you did use a denatured alcohol to fortify, you
will have to dump the batch since it will make you sick if you
drink it !!

As I said, go to Jack's site and read up on the test for pectin
and you will understand what I am saying. The positive
result of that test is the formation of the "jelly" you are
talking about. HTH

Frederick



"Dave Allison" > wrote in message
...
> It smells great! It appeared as I added the everclear, or shortly after
> (minutes)No vinegar smell at all. I did a Cherry port at the same time and
> don't have this floating jell.
>
>
>
> How it was made - using recipe:
> 5 lbs 5 oz. Blueberries
> 1 lb grapes (red seedless)
> 1 lb raisins
> 5 lbs sugar
> 1 ½ tsp pectic enzyme
> 4 ½ tsp acid blend
> 2 tsp yeast energizer
> 2 crushed Campden tablet
> Water to 2 ½ gallons
> Yeast Cote des Blancs
>
> Bring water to boil, and then set aside. Wash, crush blueberries, grapes
> and raisins – put into primary with all ingredients except yeast. Add hot
> water and stir to dissolve sugar. 1.102. Cover and allow cooling to 70-75,
> and then adding yeast. Stir daily for 5-6 days until SG is 1.040. Strain
> out fruit pulp and press. Siphon into secondary and fit trap. Rack in 3
> weeks and again in 3 months. Add Everclear to reach 18%-20%. When wine is
> clear and stable, rack again and bottle. Allow a year to mature. Improves
> more with age.
>
>
>
> Joe Sallustio wrote:
>> On Nov 19, 6:15 pm, Dave Allison > wrote:
>>> Hi,
>>> Earlier this year I made a Blueberry port from recipe - completing the
>>> process by fortifying and all is good. Except I have some clumps of
>>> clear jell looking things - like ice jello, floating around. Some is on
>>> the bottom, some on the top and some in between. This appeared after I
>>> fortified with everclear. I've stirred, they dissolve and reappear. I
>>> have had it in cold stablization for a month. Still there. It is about
>>> 20 percent of the content, though with the floaters, I'm not sure how to
>>> rack it away.
>>>
>>> Should I attempt sparkoloid or other clarifiers? It had been suggested I
>>> bulk age for a year, and this is only month 4 of 12.
>>>
>>> Just wondered if anyone knew of this or had this happen... thanks. DAve
>>
>> I can't imagine what would do this, what all is in there; how was it
>> made? Does this smell vinegary?
>>
>> Joe

Keller's Site: http://winemaking.jackkeller.net/problems.asp

"To check if a haze is pectin in origin, add 3-4 fluid ounces of
methylated spirit to a fluid ounce of wine. If jelly-like clots or
strings form, then the problem is most likely pectin and should be
treated."


Joe's Reference:
http://web1.msue.msu.edu/imp/mod01/01600545.html

Alcohol Test. Add 1 teaspoon cooked, cooled fruit juice
to 1 tablespoon of rubbing alcohol.



Appears rubbing alcohol and denatured alocohol will work to test
for pectin. Isn't Metholated Spirits largely ethonal?

So the addition of Everclear coagulated the pectin in Daves
Blue Berry Port?

Dave- What have you tried and what works. Post yoru findings for
posterity and the archives!

Steve
Oregon


On Wed, 21 Nov 2007 21:09:18 -0500, "frederick ploegman"
> wrote:

>Hi Dave
>
>First, Pectic Enzyme denatures at about 112F, so the boiling
>water rendered it ineffective. Always add it_after_the must
>cools down.
>
>Second, go to Jack Keller's site and read up on the test for
>pectin. It involves the use of metholated spirits, which is
>also what is used to "denature" alcohol. (make it undrinkable)
>
>Since the "jelly" appeared as you added the "everclear" (?),
>I think you better go back and read the lable on that bottle
>of alcohol_very carefully_and make sure it is 100% pure
>grain alcohol and not some kind of "denatured" alcohol.
>
>If it turns out you did use a denatured alcohol to fortify, you
>will have to dump the batch since it will make you sick if you
>drink it !!
>
>As I said, go to Jack's site and read up on the test for pectin
>and you will understand what I am saying. The positive
>result of that test is the formation of the "jelly" you are
>talking about. HTH
>
> Frederick
>
>
>
>"Dave Allison" > wrote in message
.. .
>> It smells great! It appeared as I added the everclear, or shortly after
>> (minutes)No vinegar smell at all. I did a Cherry port at the same time and
>> don't have this floating jell.
>>
>>
>>
>> How it was made - using recipe:
>> 5 lbs 5 oz. Blueberries
>> 1 lb grapes (red seedless)
>> 1 lb raisins
>> 5 lbs sugar
>> 1 ½ tsp pectic enzyme
>> 4 ½ tsp acid blend
>> 2 tsp yeast energizer
>> 2 crushed Campden tablet
>> Water to 2 ½ gallons
>> Yeast Cote des Blancs
>>
>> Bring water to boil, and then set aside. Wash, crush blueberries, grapes
>> and raisins – put into primary with all ingredients except yeast. Add hot
>> water and stir to dissolve sugar. 1.102. Cover and allow cooling to 70-75,
>> and then adding yeast. Stir daily for 5-6 days until SG is 1.040. Strain
>> out fruit pulp and press. Siphon into secondary and fit trap. Rack in 3
>> weeks and again in 3 months. Add Everclear to reach 18%-20%. When wine is
>> clear and stable, rack again and bottle. Allow a year to mature. Improves
>> more with age.
>>
>>
>>
>> Joe Sallustio wrote:
>>> On Nov 19, 6:15 pm, Dave Allison > wrote:
>>>> Hi,
>>>> Earlier this year I made a Blueberry port from recipe - completing the
>>>> process by fortifying and all is good. Except I have some clumps of
>>>> clear jell looking things - like ice jello, floating around. Some is on
>>>> the bottom, some on the top and some in between. This appeared after I
>>>> fortified with everclear. I've stirred, they dissolve and reappear. I
>>>> have had it in cold stablization for a month. Still there. It is about
>>>> 20 percent of the content, though with the floaters, I'm not sure how to
>>>> rack it away.
>>>>
>>>> Should I attempt sparkoloid or other clarifiers? It had been suggested I
>>>> bulk age for a year, and this is only month 4 of 12.
>>>>
>>>> Just wondered if anyone knew of this or had this happen... thanks. DAve
>>>
>>> I can't imagine what would do this, what all is in there; how was it
>>> made? Does this smell vinegary?
>>>
>>> Joe
>

spud wrote:
> Keller's Site: http://winemaking.jackkeller.net/problems.asp
>
> "To check if a haze is pectin in origin, add 3-4 fluid ounces of
> methylated spirit to a fluid ounce of wine. If jelly-like clots or
> strings form, then the problem is most likely pectin and should be
> treated."
>
>
> Joe's Reference:
> http://web1.msue.msu.edu/imp/mod01/01600545.html
>
> Alcohol Test. Add 1 teaspoon cooked, cooled fruit juice
> to 1 tablespoon of rubbing alcohol.
>
>
>
> Appears rubbing alcohol and denatured alocohol will work to test
> for pectin. Isn't Metholated Spirits largely ethonal?

Yep. Methylated spirits is one version of denatured ethanol.
Typically contains 10% methanol. Other denaturing additives can be used;
the second most common one being methyl isobutyl ketone (MIBK).
>
> So the addition of Everclear coagulated the pectin in Daves
> Blue Berry Port?
>
> Dave- What have you tried and what works. Post yoru findings for
> posterity and the archives!
>
> Steve
> Oregon
>

"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

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
>
>

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
>
>

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

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