by Fishboy » Thu Jul 02, 2015 4:27 pm
To be honest I was maybe being a bit over cautious.
Given what I've read about pectin being a source of methanol through the ferment ( mentioned frequently in relation to plums apples and pears )
I did a quick google of pectin content of mandarines. I found a few articles outlining the extraction of pectin from mandarines as a process so I figured I would err on the safe side.
Whether it has actually achieved anything... Don't know. If anyone with more knowledge would like to pipe up here I would be keen to hear.
My thinking was that for $2.85 for 50 grams of pectinase from the HBS it was worth a bet.
I waited for the mix to cool and when it hit 50 I put the pectinase in. It seemed to soften the mix somewhat, but not having any control to compare this to it could be my imagination. The pot I boiled in is a good solid cast iron unit and it holds temps well.
The pectinase was between 40 - 50 for about an hour and a quarter. From what I read this is the optimum temp range for the enzyme.
Like I said, don't know if this would be:
A) long enough to achieve much
b) of any use in reduction of methanol production
C) nescessary due to pectin content in original fruit
and D) if the enzyme would continue to work after the addition of yeast.
I may be wasting my time, but I figured for a total wash cost of around $12 it's worth a run.
Also I can wash down some ec118 at the end of it if nothing else. :geek: :teasing-blah: :teasing-blah: