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I'm thinking the plastic tubs of bulk marmalade wouldn't pass this test...Marmalade Selection:
- Opt for a natural marmalade without preservatives or artificial additives to prevent interference with fermentation.
Yep though personally I reckon it would be fine and you wouldn't need the pasteurisation step either. I'd probably not add the dextrose or candi sugar as it's more than strong enough in the first place, but would add yeast nutrient. I've just thought, an alternative would be to make marmalade wine - and treat it like honey for a mead?I'm thinking the plastic tubs of bulk marmalade wouldn't pass this test...
I can deal with any filth that it may have, that may affect fermentation.I'm thinking the plastic tubs of bulk marmalade wouldn't pass this test...
treat it like honey for a mead?
Yep though personally I reckon it would be fine and you wouldn't need the pasteurisation step either. I'd probably not add the dextrose or candi sugar as it's more than strong enough in the first place, but would add yeast nutrient. I've just thought, an alternative would be to make marmalade wine - and treat it like honey for a mead?
I would be interested also.If I remember I'll post my Marmalade IPA recipe tomorrow. It's not a clone of the Mad Dog one but it was developed after a discussion with Stuart, the brewer who developed the original Mad Dog recipe.
Raisins - a couple of handfuls microwaved covered in water to near simmer. Not oil as it will stop any head forming when poured.Thinking olive oil as a nutrient.
If I remember I'll post my Marmalade IPA recipe tomorrow. It's not a clone of the Mad Dog one but it was developed after a discussion with Stuart, the brewer who developed the original Mad Dog recipe.
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