This may be true, but the treatment for methanol poisoning is So he'll be fine, right? Maybe keep a bottle of vodka close at hand just in case. What, like wine? EAT IT.
Ignore Hairy Gunt. You eat it, tell us if you're dead in a week. And if it was delicious. It probably won't kill you but it probably won't help you much either. Years ago when my daughter graduated from high-school she requested that we serve strawberry shortcake at the celebration.
We had strawberries, oh yes we did. A few days later we noticed that the leftovers had started to froth a bit. We had made strawberry wine before and by the way it can be most delicious when made as a dry wine. Delicately fruity yet with no hint of sweetness.
But I will tell you that rather than continuing a 'wild fermentation' we killed off what was living in the volunteers and restarted with a cultured yeast. I've drunk a huge variety of fermented fruit juices, though frequently with added honey for yeast fuel.
Generally fermented with the pulp, so any pectin available was present. No ill effects, other than the time I drank WAY too much and puked. It does! No hangover, though. A common additive for fruit wines and meads is "pectic enzyme" which avoids this issue.
Performed to rapidly reduce cloudiness. I don't bother when I ferment. Because it has unfavorable distillation characteristics in liquids containing ethanol, marked by relatively low concentration in the vapor phase, methanol can be separated by distillation only after a difficult and involved process.
Since the cause of methanol formation can be traced back to the activity of PE, we should try to achieve a reduction in methanol, while not influencing alcoholic fermentation, by using suitable enzyme inhibition methods. As I'm sure you're aware, jam has a relatively high pectin content the pectin is necessary to make it solidify. Yeah, but the methanol only becomes a problem with the distilled, concentrated product. I seriously doubt you're going to get methanol out of a little jar of jam to do any damage.
In optimum lab conditions where they are trying to shift toward the methanol reaction they get 0. LD50 for methanol is about half that of ethanol, and ethanol reduces the toxicity of methanol consumed. With straightforward guides, delicious recipes, and step-by-step instructions, Fermentation for Beginners takes the stress out of at-home fermentation. Whether you are trying fermentation to improve your health, or just want to explore this time-tested culinary skill, this book will be your guide to the art of fermentation and the science of probiotic foods.
It will show you how and why to ferment your own foods, with 60 recipes providing step-by-step instructions for safe and effective fermentation, helpful tips covering the ingredients and equipment you need to start fermenting at home and an overview explaining the science behind fermentation.
Meanwhile, chop the fruit in the bowl into thick chunks; add minced peel. Mix in whey, ginger and honey. Stir and set aside. Once fruit has finished cooking and peels are soft, add salt and pectin; stir well. It is very important to cool the mixture completely so that the live microbes in the raw mixture are not killed when added. Once the cooked mixture has cooled sufficiently, add it to the raw mixture and stir well. Alternatively, choose a low-sided, wide stainless-steel saucepan so that the jam cooks quickly.
Avoid aluminium because the acid in the fruit will react with it and give a slightly tinny taste. Jam sugar contains added pectin. I don't use it because I don't like the solid texture of the jam that it makes. The only exception I might make is for strawberry jam, which is difficult to set. However, we usually use some redcurrant juice or lemon juice to bring up the acidity, but you could use a small proportion of jam sugar if you like. The end result may be more like bought jam than handmade jam, though.
I use ordinary granulated sugar rather than caster sugar for jam making. Heat the sugar in a stainless-steel bowl in a moderate oven for about 15 minutes. It should feel hot to the touch. Be careful not to leave it in too long or the sugar will begin to melt around the edges of the bowl and will eventually caramelize. The faster jam is made, the fresher and more delicious it tastes.
If you add cold sugar to jam, it will take longer to return to the boil and will taste less fresh. Citrus fruit peel, blackcurrants, and gooseberries must be thoroughly softened before sugar is added, as sugar has a hardening on the fruit. If you add the sugar too early, no amount of boiling will soften the rind or skins.
You can vary the amount of sugar you use to taste. For example, if the fruit is very sweet, use less sugar. Don't skim the jam constantly while it's being cooked. Just skim it at the end, to reduce wastage.
An old-fashioned tip that was passed onto me by my next-door neighbour Peggy Walsh is that if there's a bit of scum left after skimming, then drop a tiny lump of butter about the size of a fingernail into the jam. It will dissolve the remainder of the scum. But we rarely use a sugar thermometer, because I want students to be able to judge when jam is set without any fancy equipment. Another way to tell when your jam will set is to put a plate in the fridge to chill.
When the jam looks as though it's almost set, take a teaspoonful and put it onto the cold plate. Push the outer edge of the jam puddle into the centre with your index finger. If the jam wrinkles even a little, it will set. When the jam has reached setting point, pour it into sterilised jars and cover immediately. One can still buy packets of jam covers in most shops and supermarkets. These are made up of three elements, a silicone disc of paper, a large round of cellophane and a rubber band.
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