I love broad beans, but love very young ones eaten pod and all! They
mature so rapidly I wondered are as good, or nearly as good, after being
frozen? That way I can have it both ways.

In article ,
Broadback writes:
| I love broad beans, but love very young ones eaten pod and all! They
| mature so rapidly I wondered are as good, or nearly as good, after being
| frozen? That way I can have it both ways.

Well, there's an easy way to find out ....


Regards,
Nick Maclaren.

The message
from (Nick Maclaren) contains these words:
In article ,
Broadback writes:

| I love broad beans, but love very young ones eaten pod and all! They
| mature so rapidly I wondered are as good, or nearly as good, after being
| frozen? That way I can have it both ways.

Well, there's an easy way to find out ....

And if the pods don't come up to scratch, you can always make soup - or
wine from them...

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
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On 06/07/08 14:34, Rusty Hinge 2 wrote:
The message
from (Nick Maclaren) contains these words:
In article ,
Broadback writes:

| I love broad beans, but love very young ones eaten pod and all! They
| mature so rapidly I wondered are as good, or nearly as good, after being
| frozen? That way I can have it both ways.

Well, there's an easy way to find out ....

And if the pods don't come up to scratch, you can always make soup - or
wine from them...


Broad bean wine? Really? There surely not enuff sugar in em like there
is in fruit or some other crops like parsnips?

Ed

The message
from Ed ex@directory contains these words:

Broad bean wine? Really? There surely not enuff sugar in em like there
is in fruit or some other crops like parsnips?

Make up starter bottle with yeast and a little honey. Wait until it's
working enthusiastically.

Boil pods - can't remember what weight per gallon of water, strain, add
2½ lbs - 3 lbs sugar per gallon of finished wort, stir till dissolved,
place in demijohn, etc, with airlock.

When cool, add contents of starter bottle.

Makes a pleasant white wine.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
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"Ed" ex@directory wrote in message
et...
On 06/07/08 14:34, Rusty Hinge 2 wrote:
The message
from (Nick Maclaren) contains these words:
In article ,
Broadback writes:

| I love broad beans, but love very young ones eaten pod and all! They
| mature so rapidly I wondered are as good, or nearly as good, after
being | frozen? That way I can have it both ways.

Well, there's an easy way to find out ....

And if the pods don't come up to scratch, you can always make soup - or
wine from them...


Broad bean wine? Really? There surely not enuff sugar in em like there is
in fruit or some other crops like parsnips?

AFAIK there's precious little sugar in parsnips which is directly
fermentable by wine yeast.

The message
from "gavin" contains these words:

AFAIK there's precious little sugar in parsnips which is directly
fermentable by wine yeast.

You add the sugar for the yeast to ferment. Any sugar in the parsnips is
a bonus - probably.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

"Rusty Hinge 2" wrote in message
k...
The message
from "gavin" contains these
words:

AFAIK there's precious little sugar in parsnips which is directly
fermentable by wine yeast.

You add the sugar for the yeast to ferment. Any sugar in the parsnips is
a bonus - probably.

Correct! But as I said I think there will be little sugar in parsnips which
Saccharomyces cerevisiae can ferment.

In article ,
"gavin" writes:
| "Rusty Hinge 2" wrote in message
| k...
|
| AFAIK there's precious little sugar in parsnips which is directly
| fermentable by wine yeast.
|
| You add the sugar for the yeast to ferment. Any sugar in the parsnips is
| a bonus - probably.
|
| Correct! But as I said I think there will be little sugar in parsnips which
| Saccharomyces cerevisiae can ferment.

Stick to your 'directly'. Yeast can also use starch, but the mechanism
involves quite a lot more complexity in converting it to sugar.


Regards,
Nick Maclaren.

"Nick Maclaren" wrote in message
...

In article ,
"gavin" writes:
| "Rusty Hinge 2" wrote in message
| k...
|
| AFAIK there's precious little sugar in parsnips which is directly
| fermentable by wine yeast.
|
| You add the sugar for the yeast to ferment. Any sugar in the parsnips
is
| a bonus - probably.
|
| Correct! But as I said I think there will be little sugar in parsnips
which
| Saccharomyces cerevisiae can ferment.

Stick to your 'directly'. Yeast can also use starch, but the mechanism
involves quite a lot more complexity in converting it to sugar.

That depends on the strain of yeast. Years ago one of the home winemaking
supply producers used to market a yeast which would ferment a proportion of
starch and so was great for rice wine and similar.

gavin wrote:
"Nick Maclaren" wrote in message
...
In article ,
"gavin" writes:
| "Rusty Hinge 2" wrote in message
| k...
|
| AFAIK there's precious little sugar in parsnips which is directly
| fermentable by wine yeast.
|
| You add the sugar for the yeast to ferment. Any sugar in the parsnips
is
| a bonus - probably.
|
| Correct! But as I said I think there will be little sugar in parsnips
which
| Saccharomyces cerevisiae can ferment.

Stick to your 'directly'. Yeast can also use starch, but the mechanism
involves quite a lot more complexity in converting it to sugar.

That depends on the strain of yeast. Years ago one of the home winemaking
supply producers used to market a yeast which would ferment a proportion of
starch and so was great for rice wine and similar.

The usual technique with starch is to use an enzyme to break it down
into sugars before fermentation. It's called brewing and is what is done
for beer.

The problem with starches is that they take a _really_ long time to
ferment. I also seem to remember that they are insoluble in water and
tend to settle out.

Weren't parsnips a source for that sweetener saccharin?

dan

In article , Dan Smithers writes:
| gavin wrote:
|
| Stick to your 'directly'. Yeast can also use starch, but the mechanism
| involves quite a lot more complexity in converting it to sugar.
|
| That depends on the strain of yeast. Years ago one of the home winemaking
| supply producers used to market a yeast which would ferment a proportion of
| starch and so was great for rice wine and similar.
|
| The usual technique with starch is to use an enzyme to break it down
| into sugars before fermentation. It's called brewing and is what is done
| for beer.

Yes, but that is a gross over-simplification; look up the acid hydrolysis
of starch for another mechanism, which is also one of the ones used by
yeast.

| The problem with starches is that they take a _really_ long time to
| ferment. I also seem to remember that they are insoluble in water and
| tend to settle out.

That is misleading. It is the conversion that takes the time. In
brewing, it is hastened and takes only an hour or so; acid hydrolysis
is typically slower at the near-neutral pH in most fermentations.

Yes, they are insoluble. That is essentially the only difference
between a sugar and a starch.


Regards,
Nick Maclaren.

The message
from Dan Smithers contains these words:

The usual technique with starch is to use an enzyme to break it down
into sugars before fermentation. It's called brewing and is what is done
for beer.

It is true that enzymes effect the change from starch to sugar, but this
is naturally present in the grain and not introduced for the purpose.

Barley for beer is 'malted' - that is, it is damped and kept in a warm
place, where it sprouts. It is turned continually to allow air to get to
the grains. as the grains sprout, the starch is converted to sugar
(maltose).

When the shoots reach an average of about ¼", the grains are dried in
coolish ovens, crushed and are then ready for fermenting in a wort.

Different flavours are obtained by heating the malt more - crystal malt
is almost transparent and used in the brewing of darker beers and ales
such as mild ale and ruby mild, and reddish, then there is dark malt,
and black malt.

Dark malt contains some sugars and black malt none, and they are used
almost exclusively for flavouring dark beers or ales.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig

In article ,
Rusty Hinge 2 writes:
|
| Barley for beer is 'malted' - that is, it is damped and kept in a warm
| place, where it sprouts. It is turned continually to allow air to get to
| the grains. as the grains sprout, the starch is converted to sugar
| (maltose).

That is a trifle misleading. While some starch is converted to sugar
during malting, only a little is. The main function of malting is to
produce a variety of enzymes, which are then activated during mashing.

The reason that both kilning and mashing have to proceed at a fairly
low temperature (not above 160 Fahrenheit) is to avoid destroying
the enzymes.

It is also why beers can be and are made from a mixture of malt and
unmalted grains (e.g. maize or rice) - barley malt has enough enzymes
to covert more than the starch it contains.


Regards,
Nick Maclaren.