Recent content by Jify

Thanks Wade. That was my take on it as well. I thought it would be bacteria, but I did sanitize everything, and I did JUST sulphite the whole thing. I searched up a few other posts that point to some sort of Enzhyme. I'll see what I can do for pictures. In the mean time, thanks for your...

Howdy Folks, Just made my first batch of the RJ Spagnols Amarone with the 16L juice kit and the wine skins (basically raisins..). Fermented it in my primary until it was done fermenting, as per directions, then mixed in the stabilizer (sorbate) and the sanitizer (k-meta). Transferred it...

Thanks guys!

Thanks! I'll give that a go! Tried the "thaw for 3 hours" thing, but the liquid in both looks remarkably similar. And woe is me, I have no acid testing equipment on hand. :(

I'm not entirely sure, word around here (my neighbourhood) is that Rhubarb never clears quite right. I'm having difficulties with this method, I juiced my rhubarb, froze the juice, and got this..... Which part is the red part? LOL

Buffer solutions are pretty cheap, if you have the ability to do a two-point calibration I'd recommend it. An extra buck or two will net you better accuracy and solid results. http://www.monashscientific.com.au/pHCalibration.htm#PointCalibration

Did you just question if the drinking water filter for an entire house was "food" safe? ;)

I'm out of Strawberries, I have some pre-frozen rhubarb defrosting at the moment. Interested to see how this one turns out, I doubt it will turn dark on me (I HOPE!).:?

I don't think I was clear on how the steamer operates. It's just like every other steamer on the market. Three Pans: Bottom Pan/pot: Filled with water 2nd Pan/Pot: Connects to a hose, juice collects here Top Pan/Pot: Holes in the bottom, steam enters and hits the fruit. Put fruit...

I can do that, no problem. The setup is normal, the bottom pot has a hole in it where the juice pipe goes through from the 2nd tray. That way it sits low in the pot and all the juice comes out when I open it up! :)

Doesn't taste burnt, but it is sickly sweet. I ended up with about 4 cups or so of mushy strawberry gunk, threw it in an ice cream pail and into the freezer. :)

Sorry, I forgot to mention that I did freeze these as well. Thanks for the help thus far, still trying to figure out this dark juice and lack of volume. 8( Todays batch I'll try steaming only 60min. The last bit of juice, to be added to my next steam batch... (lots of floaties)

Ack! Sorry those turned out so big! Should mention those are about 1.35 L per container, so they are a little large.

An enamel wear juicer, but I find it hard to believe I cooked the juice. I mean, I'm following the set times, checking, and there is just not enough juice produced in that time. Anyway I can tell if the juice is cooked, or any tips on avoiding it in the future? Here are a few pictures, this...

So I made the plunge, bought a big ole steam juicer and 24 lbs of strawberries ($1/lb). I set everything up, loaded in 8 lbs, steamed for 90min, checked, steamed for another 45min, and filled about 2 litres worth of canning containers. There in lies my difficulty. Reading recipes, most...