Results 1 to 5 of 5

Thread: Reducing astringency

  1. #1

    Default Reducing astringency

    I am starting two batches of quince mead this week, using fresh-pressed juice. For the first, I simmered the juice for an hour hoping to change the color to red and to reduce the astringency. The color change happened beautifully, and the flavor/acid profile is very nice, but it is still mouth-puckering. Letting it sit with a double dose of pectic enzyme now, and will add honey and yeast later today.

    For those with experience fermenting chokecherries/persimmons/quince/etc.:

    1. Does fermentation reduce astringency?

    2. If not, have you had luck with gelatin/eggwhite fining to bind and precipitate tannins?

    Given that my simmering seems to have accomplished only a color change, while stripping some of the more volatile floral aromas, I am going to try only a mild pasteurizing heating with the next batch, and will see how the two compare.

    Mark

  2. #2
    Join Date
    Feb 2008
    Location
    UK - South Coast.
    Posts
    3,631

    Default

    Quince ? dunno. Been looking for some, without much luck.

    The only recipes using them tend to be cooked ones. While they're apple/pear family, I don't know their flavour so no idea whether they'll need something to mask the astringency or not.

    Probably....

    Make the batch, then back sweeten in very small increments. Sweet can balance things quite nicely if done carefully.......
    here's me home brewing blog (if anyones interested....)
    and don't forget
    What the large print giveth, the small print taketh away! Tom Waits.....

  3. #3
    Join Date
    May 2007
    Location
    The Fusel Shack, in the swamp west of Ft. Lauderdale, Florida
    Posts
    8,641

    Default

    I have not worked with quince, but there are other fruits that have similar issues. With persimmons, if you let them get super-ripe the astringency is much less pronounced. I don't know if that works with quince.

    With carambola, after you press the juice, if you cold-settle for 24-48 hours and rack off the sediment before fermentation you cut the astringency. I believe that using a centrifuge would be even better, and possibly coarse filtration would be an option. You might try something like this.

    After fermentation I have found egg whites to be a pain. I know PVPP will reduce tannic astringency, and gelatin can also help in some fruit where I've run into this. You'll have to tell us how it works on quince
    Last edited by Medsen Fey; 10-13-2013 at 05:21 PM.
    Lanne pase toujou pi bon
    (Past years are always better)

  4. #4

    Default

    I will let you know how it goes. I'm not sure why cooking the fruit eliminates the astringency while boiling the juice does not have the same effect. Perhaps the proteins that the tannins react with are present in the pulp but not the juice?

    From what I have read PVPP is better for removing small, bitter tannins while gelatin and eggwhite are better for large, astringent tannins. Eggwhite does sound like an excessive pain (and possibly unsanitary), and it appears that gelatin is equally effective.

  5. #5
    Join Date
    Apr 2010
    Location
    Ottawa, ON
    Posts
    8,353

    Default

    I made a particularly bitter highbush cranberry batch years ago and it's taking the tannins a few years to drop out and make it drinkable, but it is improving every time I check...
    "The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
    "When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014
    "Sure it can be done. I've never heard of it, but I do things I've never heard if all the time. That is the beauty of being a brewer!" - Loveofrose, 2014
    "I tend to....um, er, experiment, and go outside the box. Sometimes outside the whole department store." - Ebonhawk, 2014

Similar Threads

  1. reducing a recipe
    By NAlford in forum Mead NewBees - Post your Questions Here
    Replies: 3
    Last Post: 01-25-2010, 09:01 PM
  2. What I thought was astringency...
    By Dmntd in forum The Hive
    Replies: 6
    Last Post: 08-09-2005, 08:54 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •