Pectin is a carbohydrate that is both good and bad depending on what you are making. The fact is that all berries, fruit and plants contain pectin and every housewife who has made jelly knows this. There are some criteria for forming jelly, but we - who make "Kryddersnaps" - would prefer to avoid these criteria on berries, fruit and plants.
Pectin is also an organic substance that is found in all the berries, fruit and plants that we use, but mostly pectin before they are fully ripe. Therefore, we should use ripe berries, fruit and plants. Pectin is a vegetable fiber in berries, fruit and plants that gels when combined with water. Therefore, the alcohol percentage should not be too low. Most of the pectin in an apple is in the peel and in the core. In addition, pectin acts as a thickener when combined with sugar and acid. Therefore, we should sweeten after we have extracted the flavor and essential oils from berries, fruit and plants. Essential oils - or essential oils, as they are also often called - are pure plant essences extracted from bark, leaves, needles, flowers, fruit, berries, seeds, resin and roots.
The properties of pectin vary greatly and depend on which berries, fruits and plants it is isolated from. The properties of pectin are linked to the molecular weight of the products used. The manufacturer gives an example that pectin extracted from sugar beets is much worse than pectin extracted from citrus fruits. They give a measure for sugar beet pectin of 40 kDa and one for citrus pectin of 100 kDa. Pectin's gelling ability is greatest in sugar solutions, and at a suitable acidity around a pH value of 3. Denmark has 2 pectin factories, which cover 80% of the world's consumption of pectin.
pH meter - measures the acid content of a solution
The pH value is an expression of the acidity of a solution. The scale goes from 0 very acidic through 7 neutral (water) to 14 very basic. Try looking at the picture above and you will get an impression of how acidic your morning juice is.
Conclusion: Make sure that the ABV % is not too low. Use ripe berries and fruits. Only sweeten the mixture after it has been strained the first time. Measure the acidity of the mixture. I have also read something about changing temperatures, but I have to come back to that.
Just a little explanation of pH values, in case you feel like buying a pH meter: The pH scale is a logarithmic scale that measures the concentration of hydrogen ions (H+) in a solution and thereby indicates the acidity or alkalinity. The scale extends from 0 to 14, where 7 is considered neutral. Values ??below 7 indicate acidity, with lower numbers indicating higher acidity, while values ??above 7 indicate basicity, with higher numbers indicating stronger basicity.
pH 7 represents pure water solutions, while pH values ??below 7 indicate acids, such as lemon juice or hydrochloric acid. Conversely, pH values ??above 7 indicate bases, such as sodium hydroxide or ammonia. The scale is logarithmic, meaning that each unit change represents a 10-fold change in the concentration of hydrogen ions.
A low pH can have corrosive effects, while a high pH can be corrosive. pH is crucial in biological processes, industrial production, and environmental monitoring. Controlling pH is important for maintaining optimal conditions in many systems, including water quality, biological fluids, and chemical reactions.
Pectin is also an organic substance that is found in all the berries, fruit and plants that we use, but mostly pectin before they are fully ripe. Therefore, we should use ripe berries, fruit and plants. Pectin is a vegetable fiber in berries, fruit and plants that gels when combined with water. Therefore, the alcohol percentage should not be too low. Most of the pectin in an apple is in the peel and in the core. In addition, pectin acts as a thickener when combined with sugar and acid. Therefore, we should sweeten after we have extracted the flavor and essential oils from berries, fruit and plants. Essential oils - or essential oils, as they are also often called - are pure plant essences extracted from bark, leaves, needles, flowers, fruit, berries, seeds, resin and roots.
The properties of pectin vary greatly and depend on which berries, fruits and plants it is isolated from. The properties of pectin are linked to the molecular weight of the products used. The manufacturer gives an example that pectin extracted from sugar beets is much worse than pectin extracted from citrus fruits. They give a measure for sugar beet pectin of 40 kDa and one for citrus pectin of 100 kDa. Pectin's gelling ability is greatest in sugar solutions, and at a suitable acidity around a pH value of 3. Denmark has 2 pectin factories, which cover 80% of the world's consumption of pectin.
pH meter - measures the acid content of a solution
The pH value is an expression of the acidity of a solution. The scale goes from 0 very acidic through 7 neutral (water) to 14 very basic. Try looking at the picture above and you will get an impression of how acidic your morning juice is.
Conclusion: Make sure that the ABV % is not too low. Use ripe berries and fruits. Only sweeten the mixture after it has been strained the first time. Measure the acidity of the mixture. I have also read something about changing temperatures, but I have to come back to that.
Just a little explanation of pH values, in case you feel like buying a pH meter: The pH scale is a logarithmic scale that measures the concentration of hydrogen ions (H+) in a solution and thereby indicates the acidity or alkalinity. The scale extends from 0 to 14, where 7 is considered neutral. Values ??below 7 indicate acidity, with lower numbers indicating higher acidity, while values ??above 7 indicate basicity, with higher numbers indicating stronger basicity.
pH 7 represents pure water solutions, while pH values ??below 7 indicate acids, such as lemon juice or hydrochloric acid. Conversely, pH values ??above 7 indicate bases, such as sodium hydroxide or ammonia. The scale is logarithmic, meaning that each unit change represents a 10-fold change in the concentration of hydrogen ions.
A low pH can have corrosive effects, while a high pH can be corrosive. pH is crucial in biological processes, industrial production, and environmental monitoring. Controlling pH is important for maintaining optimal conditions in many systems, including water quality, biological fluids, and chemical reactions.
