tag:blogger.com,1999:blog-8234441175661858237.post1438377247835914022..comments2023-12-28T18:33:04.155-08:00Comments on small hand bartender: Cook For Hirejennifer colliauhttp://www.blogger.com/profile/11356021955996699501noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8234441175661858237.post-43187420438094850352010-05-27T08:56:32.203-07:002010-05-27T08:56:32.203-07:00another approach - a far more complicated approach...another approach - a <b>far</b> more complicated approach - is to add 'pectinase' - to the warm (not hot) solution. Its an enzyme that breaks pectin down into sugars and some other things that will settle out - this is commonly used in wine making (especially fruit wines) and in clarifying fruit juices. After the enzymes do their thing, you 'rack' the solution (draw it off from the top without disturbing the sediment)<br /><br />Unfortunately my "fermentation library" is in storage, so I can't tell you how fast it works - many hours to a few days, the starting solution couldn't be too hot. If you want to try this, you can get the stuff at Oak Barrel Winecraft, 1443 San Pablo Ave, Berkeley, CAAlchemist Georgehttps://www.blogger.com/profile/00077147234543543247noreply@blogger.comtag:blogger.com,1999:blog-8234441175661858237.post-60573964971106186822010-05-11T12:52:49.721-07:002010-05-11T12:52:49.721-07:00Try a Cosmo with your syrup and Square One Botanic...Try a Cosmo with your syrup and Square One Botanical. Maybe that will make it's way to Rickhouse...H.https://www.blogger.com/profile/14505038871167072496noreply@blogger.com