"David Rance" wrote in message
...

And that's what this newsgroup is all about.



Differences of opinions which on this newsgroup, leads to aggression, back
biting, sniping and of course this brings out the net nannies declaring
'that it is now off topic' :-((

Mike


--
------------------------------------------------
Royal Naval Electrical Branch Association
www.rnshipmates.co.uk
www.nsrafa.com

On Fri, 11 Aug 2006, Mike wrote:

And that's what this newsgroup is all about.

Differences of opinions which on this newsgroup, leads to aggression, back
biting, sniping and of course this brings out the net nannies declaring
'that it is now off topic' :-((

Go away, trouble-maker!

--
David Rance http://www.mesnil.demon.co.uk
Fido Address: 2:252/110 writing from Le Mesnil Villement, Calvados, France

"David Rance" wrote in message
...
On Fri, 11 Aug 2006, Mike wrote:

And that's what this newsgroup is all about.

Differences of opinions which on this newsgroup, leads to aggression,
back
biting, sniping and of course this brings out the net nannies declaring
'that it is now off topic' :-((

Go away, trouble-maker!

--


So, you say that none of what I have stated happens? Might I respectfully
suggest that you take your blinkers off and follow things in future? For
your benefit, I will highlight the urg posts which break out into
aggression.

Kindest regards

Mike



--------------------------------------
Royal Naval Electrical Branch Association
www.rnshipmates.co.uk
www.nsrafa.com

The message
from David Rance contains these words:

On Thu, 10 Aug 2006, Mike Lyle wrote:

I think plum wines, including greengage, are prone to hazes. These can
be caused by gums rather than pectin: (These aren't the only possible
causes of cloudiness.) I don't know what to do about gum, but it won't
hurt you. I'd say use water just off the boil, and add a pectolytic
(pectin-destroying) enzyme if you can get it. You stir in the pectinase
before the yeast, but at the same temperature -- like all enzymes, it's
destroyed by heat.


My plum wines clear just fine using the method I've just outlined in
answer to Janet.

A side-effect of pectinase is actually to improve juice-extraction, so
flavour will be better. It's a good idea to use it as a matter of
routine for any wine.

Again, as I mentioned to Janet, if you ferment the yeast on the pulp
this will do the same thing so you don't need pectolase. Pectolase
breaks down the cells in the fruit. Yeast will do the same as it
ferments the sugar in the fruit.

David

Many thanks to both David for his detailed method and to both Mike and
David for this interesting and useful discussion. Lots of ideas with
reasons (which was what I needed). I have enough plums of different
kinds to try it both ways.

Janet G

The message
from David Rance contains these words:

On Thu, 10 Aug 2006, Mike Lyle wrote:

Again, as I mentioned to Janet, if you ferment the yeast on the pulp
this will do the same thing so you don't need pectolase. Pectolase
breaks down the cells in the fruit. Yeast will do the same as it
ferments the sugar in the fruit.

I won't say "I think you'll find...", as it's irritating!


What *is* irritating is someone who doesn't finish his sentences! ;-)

I take it you don't agree with me. That's all right. We all have our own
experience of what works best for us. I've been making grape wine for
thirty years and fruit wines for thirty-four. What I wrote is what works
best for me having initially followed the advice of such writers as Mary
Tritton, Peter Duncan and Brian Acton.

Did these writers have a particular slant in common? Would they be in
broad agreement with writers like C J J Berry who is often recommended?

Janet G

On Fri, 11 Aug 2006, Janet Galpin wrote:

What I wrote is what works
best for me having initially followed the advice of such writers as Mary
Tritton, Peter Duncan and Brian Acton.

Did these writers have a particular slant in common? Would they be in
broad agreement with writers like C J J Berry who is often recommended?

Mary Tritton wrote near the beginning of the modern craze for home
wine-making back in the '60s. She wrote from her own experiments and
did, in fact, advocate the use of a pectic enzyme. Peter Duncan and
Brian Acton wrote much more scientifically.

I don't have their books with me at the moment as they're in England so
I can't pick out any highlights. But some of the most useful things in
Duncan and Acton's books were the tables and I always keep a photocopy
here of the table relating sugar/specific gravity and potential alcohol
as it's so useful. That, combined with a refractometer, is all the aid I
use now!

David

--
David Rance http://www.mesnil.demon.co.uk
Fido Address: 2:252/110 writing from Le Mesnil Villement, Calvados, France

On 9 Aug 2006 05:27:31 -0700, "Mike Lyle"
wrote:
David Rance wrote:
[...]
Antifreeze was used in a highly publicised case more than twenty years
ago by a combine just outside Rust on the Neusiedler See in Austria in
order to sweeten the wine. The local small wine growers were outraged by
this and put up posters saying that their wine was good and did NOT
contain antifreeze. I still have one of these posters somewhere.
[...]

Ridiculous fuss over a perfectly reasonable little mistake! Why, only
last winter I put glycerol in the car radiator.
Worked as sweet as a nut.

The most important nut in the car is the one holding the steering
wheel

David Rance wrote:
On Thu, 10 Aug 2006, Mike Lyle wrote:

Again, as I mentioned to Janet, if you ferment the yeast on the pulp
this will do the same thing so you don't need pectolase. Pectolase
breaks down the cells in the fruit. Yeast will do the same as it
ferments the sugar in the fruit.

I won't say "I think you'll find...", as it's irritating!


What *is* irritating is someone who doesn't finish his sentences! ;-)

Sorry: been away. I think you'll find that sentences beginning "I think
you'll find" are always irritating, so are generally best left
incompl...

I take it you don't agree with me. That's all right. We all have our own
experience of what works best for us. I've been making grape wine for
thirty years and fruit wines for thirty-four. What I wrote is what works
best for me having initially followed the advice of such writers as Mary
Tritton, Peter Duncan and Brian Acton.

And that's what this newsgroup is all about.

Indeed it is. I wish I'd had the opportunity to make real grape wine,
but I can compare notes on country wines without shame, as, after the
usual boyhood ginger beer and elderflower fizz apprenticeship, my first
was a raspberry job in 1964-5. I went abroad, and my father drank it!
There was a silly book by Mary Aylett which gave me my first
misguidance, though we got ideas for some interesting brews from it. If
Brian Acton is the one I'm thinking of, it was good, but the dog ate it
or some such disaster befell; the others also ring bells, but I don't
think I've got them any more -- like cookery and gardening books, wine
books seemed to breed around me. I still swear by W.H.T.Tayleur's
Penguin, which I mentioned earlier, and also find Gerry Fowles useful
for some information and tables: he was a professor of chemistry -- as,
if I'm lucky with my memory, was Peter Duncan (is he the one who moved
from Toronto to Montreal or somewhere and only lost one demijohn of
wine?).

--
Mike.