I'm pretty sure there was a discussion about this recently, but I cannot find it. Last night I put a bunch of mashed berries (about a gallon of saskatoons) into a pot with 1tsp sulphite and 1tsp pectic enzyme to cold soak in my fridge overnight. Immediately after adding the chemicals I noticed it looked whiter and cloudy, and today I open it up and it's pretty much lost all it's colour, it's pretty pink.
What the heck happened here? I half-remember the other discussion someone saying the colour would come back, but that seems impossible when I look at this bleached pot of fruit (and I'm not known for my memory)...
If I just killed all the colour in $25 worth of fruit I'm going to be sad! I'm damned well going to ferment it anyways, maybe to use for blending later, but still, this is terrible!
What the heck happened here? I half-remember the other discussion someone saying the colour would come back, but that seems impossible when I look at this bleached pot of fruit (and I'm not known for my memory)...
If I just killed all the colour in $25 worth of fruit I'm going to be sad! I'm damned well going to ferment it anyways, maybe to use for blending later, but still, this is terrible!