Yes, but bentonite or sparkaloid are both better at that, or if you want to stop fermentation in the bottle you can filter using a bottle mouth filter, though all fine wines are unfiltered, which is why they require decanting, which is part of the fine wine ritual.
> -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] > On Behalf Of RJ via Cookinginthedark > Sent: Tuesday, July 29, 2014 12:01 PM > To: [email protected]; [email protected] > Subject: Re: [CnD] freezer cherry jam > > Also for clearing up home made wine. > smile > ----- Original Message ----- > From: "olb--- via Cookinginthedark" <[email protected]> > To: <[email protected]>; <[email protected]> > Sent: Tuesday, July 29, 2014 12:21 PM > Subject: Re: [CnD] freezer cherry jam > > > > Fruit pectin is a thickening agent used primarily in making jams. > > > > Using fruit pectin thus thickens the jam, making it spreadable, > rather > > than runny. > > > > CB: The Old Leather Bat > > > > > > ----- Original Message ----- > > From: "sayegh.mary--- via Cookinginthedark" > > <[email protected]> > > To: <[email protected]>; "Colleen" <[email protected]> > > Sent: Monday, July 28, 2014 9:57 PM > > Subject: Re: [CnD] freezer cherry jam > > > > > >> What's fruit pectin? > >> > >> Sent from my iPhone > >> > >>> On Jul 28, 2014, at 6:05 PM, Colleen via Cookinginthedark > >>> <[email protected]> wrote: > >>> > >>> I've made this > >>> > >>> . > >>> Freezer Cherry Jam > >>> > >>> Ingredients : > >>> > >>> Table with 3 columns and 4 rows > >>> 2 > >>> cup > >>> chopped cherries, pit and finely chop > >>> 4 > >>> cup > >>> sugar > >>> 3/4 > >>> cup > >>> water > >>> 1 > >>> box > >>> fruit pectin > >>> table end > >>> > >>> Method : > >>> List of 8 items > >>> . Rinse clean plastic containers and lids with boiling water. > >>> . Place fruit into a large bowl. > >>> . Measure sugar into separate bowl. (Scrape extra sugar off cup to > level > >>> for > >>> exact measure). > >>> . Stir sugar into fruit. Set aside for 10 minutes, stirring > >>> occasionally. > >>> . Mix water and > >>> fruit > >>> pectin > >>> in small > >>> sauce > >>> pan. (It may be lumpy before cooking.) Bring mixture to boil over > high > >>> heat, > >>> stirring constantly. > >>> . Continue boiling and stirring for 1 minute. > >>> . Stir hot fruit pectin mixture into fruit mixture. Stir constantly > for > >>> 3 > >>> minutes. (A few sugar crystals may remain.) > >>> . Fill all containers to within 1/2" of tops. Wipe off top edges of > >>> containers; > >>> quickly cover with lids. Let stand at room temperature for 24 > hours, > >>> then > >>> place in freezer. After opening, store in refrigerator. > >>> list end > >>> If you're lucky enough to be Irish, you're lucky enough! > >>> > >>> > >>> begin 666 Colleen.vcf > >>> M0D5'24XZ5D-!4D0-"E9%4E-)3TXZ,BXQ#0I..CM#;VQL965N#0I&3CI#;VQL > >>> F965N#0I2158Z,C Q-# W,CE4,# P-3 S6@T*14Y$.E9#05)$#0H` > >>> ` > >>> end > >>> > >>> _______________________________________________ > >>> Cookinginthedark mailing list > >>> [email protected] > >>> http://acbradio.org/mailman/listinfo/cookinginthedark > >> _______________________________________________ > >> Cookinginthedark mailing list > >> [email protected] > >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > > _______________________________________________ > > Cookinginthedark mailing list > > [email protected] > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > --- > This email is free from viruses and malware because avast! Antivirus > protection is active. > http://www.avast.com > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
