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My father has used it in his blackberry and raspberry wines, seems to work fairly well.
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Oct 3, 2014 17:42
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If for some reason that didn't work (it should) novozymes makes blends specifically for wine; difficult to find in reasonable quantities but if he makes a decent amount that may not be an issue
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Oct 3, 2014 18:36
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Granpa yum do you know if there are enzymes for clarifying meat products? After all the work I did to clarify my meat stocks into consommé, it would be nice if I could just drip some enzyme in and watch it magically turn clear. People use bromelain salt to tenderize steaks, I wonder if it could also clarify a stock?
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Oct 3, 2014 19:06
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Steve Yun posted:Granpa yum do you know if there are enzymes for clarifying meat products? After all the work I did to clarify my meat stocks into consommé, it would be nice if I could just drip some enzyme in and watch it magically turn clear. People use bromelain salt to tenderize steaks, I wonder if it could also clarify a stock? Enzymatically I am not familiar with anything. Methylcellulose can clarify stocks fairly quickly though
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Oct 3, 2014 20:28
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wheez the roux posted:thread reminded me of this I made this without the centerfuged strawberries. It is delicious.
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Oct 3, 2014 21:13
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recipe from modernist cuisine at home that made me do a spit take when i first saw it
