Blueberry Port - won't clear

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:

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

Joe Sallustio wrote:

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.

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

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

Keller's Site:

"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:

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

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).

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:

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:

Sorry about the false alarm. If it ain't pectin I don't know what it would be.

Frederick

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 here:

So don't throw out your port!

Pp