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On Wed, 23 Apr 2008 15:13:41 +0100, "TBI" <mat@fatmat.co.uk
Hi Folks,
I'm looking at making red pepper jelly for sale to local markets. I'm wanting to avoid using anything artificial. I want to keep the ingredients as simple and as natural as possible...
Started by TBI on
, 27 posts
by 8 people.
Answer Snippets (Read the full thread at omgili):
I've thought of making my own
pectin, so I'm looking for tips be easier (bloody will....
The beauty of this little project anyone have any suggestions or tips.
I have made my crabapple jelly
without additional pectin.
Jelly.
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There are six classes of fibre. They are cellulose, hemicellouse, pectin, gums, mucilages, and legnin. They differ in physical properties and chemical interactions in the gut, though all except legnin are poly-saceharides. The facts known so far about...
Started by sohag_tex on
, 5 posts
by 5 people.
Answer Snippets (Read the full thread at daffodilvarsity):
There is no clear examples of any class, and synthetic fibers forms are totally absent, and i have not seen any.
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I have been asked to bring fruit (grapes and strawberries specifically) for a Valentine's party at school. I think mini skewers would be cute, but we get up EARLY as it is and I am afraid that leaving strawberries skewered overnight might not work. Has...
Started by jpharper on
, 4 posts
by 3 people.
Answer Snippets (Read the full thread at pinchingyourpennies):
Thank you!.
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Ask your Facebook Friends
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On Fri, 10 Oct 2008 17:38:23 -0700 (PDT), Wayne Harris <Wayne.A.Harris@gmail.com
I just pressed and racked my Cabernet Sauvignon wine into its
secondary's. The wine is in active MLF. (can see and smell it).
This was the first year I used fresh...
Started by Wayne Harris on
, 4 posts
by 3 people.
Answer Snippets (Read the full thread at omgili):
Paul, ":Paul" <amon_...@yahoo.com
Thank....
Time
and a little oak will take care of the color .
Grapes like Syrah and Zinfandel are naturally darker,
almost black, while Cabernet is usually a deep good you have nothing to worry about.
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On Tue, 14 Jul 2009 22:05:12 -0500, Melba's Jammin' <barbschaller@earthlink.net
http://zoebakes.com
:-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great ...
Started by Melba's Jammin' on
, 25 posts
by 16 people.
Answer Snippets (Read the full thread at omgili):
Yes, Barb, at your age you should have already!
But, no, you've got to go out....
Don't have strawberries, go for whatever you do have:
grape, peach, apricot, plum, berries, even Jul 2009 08:05:12p, Melba's Jammin' told us...
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Recipe Type: All Grain
Yeast: Belgian Ale No.3
Additional Yeast or Yeast Starter: Brettanomyces Claussenii
Batch Size (Gallons): 5.0
Original Gravity: 1.116 (1.104 to 1.122)
Final Gravity: 1.029 (1.026 to 1.032)
IBU: 15.0
Boiling Time (Minutes): n/a
Color...
Started by Peets on
, 9 posts
by 6 people.
Answer Snippets (Read the full thread at homebrewtalk):
I have never seen it any where in the Midwest or Southeast (US) sour crotch you have everything in....
For all accounts it is the Lemberger cheese of fruits .
Durian? I have only seen that stuff on TV.
Transportation in southeast Asia.
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Ayurvedic Hospital
The fastest way to change the way you feel is to change the way you eat. Our metabolism is like the fat-burning motor. The body tries to convert everything we eat into fuel; some foods just deliver better results than others. High-quality...
Started by nain on
, 4 posts
by 4 people.
Answer Snippets (Read the full thread at parisforums):
Yoga Spokane People eat fast foods ....
Nice article and everyone should read this article.
Thanks for sharing wonderful information.
Very interesting, thanks! Well it is a new information for me .
Hey!
I had no idea that peppers were a fat-burning food.. .
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On Tue, 19 May 2009 11:18:24 -0500, "Anny Middon" <AnnyMiddon@hotNOSPAMmail.com
I've been thinking about buying lids in bulk. I sometimes find when I'm
getting ready to can that I'm nearly out of lids, and end up making an
emergency run to the...
Started by Anny Middon on
, 21 posts
by 10 people.
Answer Snippets (Read the full thread at omgili):
On Tue, 19 May 2009 12:04:37 -0500, George Shirley <gshirl@bellsouth.net
Do you have a Big Lots or Odd Lots store nearby? I have found Golden
Harvest lids on sale there on occasion for US.79 year? I have had the sealing
compound....
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Experienced in beer making, pretty green when it comes to wine, although I have about 30 gallons under my belt, but I am always wanting to improve myself and my knowledge. I have come across equipment that will allow me to do one gallon batches instead...
Started by boomtown25 on
, 5 posts
by 4 people.
Answer Snippets (Read the full thread at homebrewtalk):
Nice and mead do not have enough nutrients....
Pectic enzyme is mainly to clear the wine so it's not really needed, especially if no pectin: Acidity in Wines
I was about to mention adding grape or apple to help but noticed the raisins...
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On Fri, 26 Dec 2008 17:47:50 -0800 (PST), Lee <lg1111@aol.com
Last year, I made what I thought was a perfect chardonnay from fresh
grapes. I initially used some pectic enzyme as well as lysozyme. The
wine ultimately was cold stabilitzed, and prior...
Started by Lee on
, 5 posts
by 3 people.
Answer Snippets (Read the full thread at omgili):
I attempted to make;joe_sallo@hotmail.com
On Dec 28, ....
I apologize.
My
best guess is that this is a pectin haze, which I can check is that this is a pectin haze, which I can check for with
methyl alcohol.
Even after the wine warms up.
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