The first step is to replace the lost stomach acid until you figure out the root cause. One of the most common methods of supplementing for low stomach acid is using Betaine Hydrochloride HCL.
Help Keep the Winemaking Home Page a Free Websitea self-serving plea for support October 24th, I have not written anything here in a long time.
I will not go into all the episodes of Murphy's Law I have encountered, but suffice it to say they were numerous and often severe. Most recently, my health took a turn for the worse and a full diagnosis is still pending.
However, I promised someone that I would post my recipe for Black Raspberry Chocolate Port the next time I posted anything, so that is the main event of this entry, followed by a reprint of an earlier piece on Dutched Cocoa Powder, an essential ingredient in the recipe.
Black Raspberry-Chocolate Port Black raspberries and Dutched chocolate make a great combination for a special port wine. I have long kept this recipe a secret-not because I didn't want to share, but because I wanted something that was "just mine" and when I tasted this I knew it was the one.
Over the years I have had so many requests for this recipe after I inadvertently mentioned it in a blog post that I had finally decided to share it in a future TidBitt entry, mainly to entice more people to subscribe to that now defunct enterprise. I suppose the time has come.
I have made it several ways, the easiest being using farm squeezed and filtered black raspberry juice. For me, it is also the most expensive since I have to buy the juice from afar and have it shipped to me.
The recipe here is my first attempt using frozen black raspberries purchased as a rare find at a local supermarket.
I bought the last five remaining 2-pound bags and made a wine and a port side by side using 5 pounds of berries in each. The frozen berries were tied into fine-mesh nylon straining bags and left to thaw overnight and half of the next day in sealed primaries. The bags of pulp were also returned to the primaries and the primaries were again sealed.
After about 8 hours I untied each bag, sprinkled 1 teaspoon pectic enzyme into the pulp while stirring and turning the pulp with a long-handled spoon. The bags were retied, left in the primaries and again sealed. The next morning I began making the wine and port. I won't mention the wine again so as not to confuse anyone.
But it is at this point that the recipe begins. None of the above will be restated below, so you must include this as prelude to the recipe. Black Raspberry Chocolate Port 5 lbs black raspberries, pressed, pulp confined 4 oz Dutched cocoa powder While water comes to a boil, place the pressed raspberry pulp in a fine-mesh nylon straining bag or one knee-high ladies nylon stocking tied closed and black raspberry juice in primary.
Measure the Dutched cocoa powder see item following this entry for background on Dutch cocoa powder in dry ounces and add to one pint of warm water in a blender until thoroughly mixed.
Add tannin, acid blend and yeast nutrient and pulse in blender to ensure all are well mixed and then set aside.
Pour the sugar in the hot water and stir very well to dissolve sugar. Pour over bag of black raspberry pulp. Add the thawed grape concentrate and stir again to integrate. Finally, add the cocoa water while stirring and continue stirring for a full minute. Cover the primary and set aside to cool to room temperature.
When cooled, add activated yeast in starter solution and cover primary with sanitized, high-count muslin. Punch down the bag of raspberries several times a day, checking their condition after several days. When they start looking thoroughly ravaged by the yeast about daysremove the bag and hang to drip-drain do NOT squeeze to extract readily available liquid I hang the bag from a kitchen cabinet door handle with a bowl underneath for about 20 minutes.
Add dripped liquid back to primary and cover primary.Extraction of pectin from orange peels: The objective of this part of work is extraction and isolation of pectin from fresh orange peel sample and the dry cake sample left after extraction of oil using simple distillation as in part I.
The objective includes the study of the effect of pH of the medium on the yield of pectin extracted. The false supposition is that you get the same nitrates and the same amount of nitrates and that your body can handle, the additional amount of excess nitrates, they add to the food.
Commercial pectin extraction is mainly from citrus peel and apple pomace, but several other sources exist such as sugar beets and sunflower heads. Because it is a natural additive for foods, pectin is being considered for a number of applications beyond the traditional jams and jellies.
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research. a comparative study of extraction of pectin from wet and dried peels using water based and microwave methods International Journal of Scientific & Engineering Research Volume 7, Issue 3, March Jack Keller is married to the former Donna Pilling and lives in Pleasanton, Texas, just south of San Antone.
Winemaking is his passion and for years he has been making wine from just about anything both fermentable and nontoxic.