Re: pectin? but I never heated the fruit

"Emo Funk" <[EMAIL PROTECTED]> wrote in message
news:[EMAIL PROTECTED]
> Ken,
>
> I never heated the fruit...
> could this pectin just be there even at room temp?

To my knowledge, yes pectin is in fruit meads even
if the fruit isn't heated...  I use pectic inzyme in all
my melomels.

> I'm beginning to think that it's kinda still fermenting,,,,
>
> hmmm....
>
> "Ken Vale" <[EMAIL PROTECTED]> wrote in message
> news:[EMAIL PROTECTED]
> > Emo Funk wrote:
> >
> > >I'm starting to think now that maybe I should just leave it alone for
> awhile
> > >longer... maybe it will settle down... I know I want to sparkle it so
as
> > >long as the yeast don't completely die off, then I can always add a
> little
> > >bottling sugar later on... Maybe once the fermentation settles down a
> little
> > >more the chunks will settle and I can rack to a bottling bucket or
> another
> > >glass carbouy...
> > >
> >     Did you add pectic enzyme? If you didn't what you might be seeing
> > could be chunks of pectin (the stuff that makes jam/jelly thick) that
> > have clumped together. I don't know how much pectin is in blueberries
> > but I seem to recall that apples have a fair bit. I'm sure you can find
> > some resources on the net (or even in old posts on this group) that
> > explain the whole pectin thing and what to do about it.
> > Ken
> >
>
>