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As I'm sure you know (but just in case) any unfermented sugars remaining in the juice will certainly caramelize. To find out if starches are present, you could either try a Google—e.g. 'pineapple juice composition'—or hike down to the drugstore and get the smallest bottle of Tincture of Iodine they have in stock. Tincture of Iodine (the yellow stuff) will ...


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I have limited experience with fermenting fruits except for the orange mead I make. I recently made a batch that I left on the fruit for more than 3 months. It tastes fantastic and is perfectly clear, bottling it this weekend. As long as you pasteurized the pulp and made sure everything was clean and sanitary, then I don't see how it could be messed up. You ...


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I'm a designer specialising in wine packaging and I can say that, with the exception of 'great' wines, most decisions about glass are made on purely aesthetic or economic grounds. Great wines that are always aged for long periods are stored in green or brown glass to limit the damage caused by light over time. Wines like the Grand Crus of Bordeaux which are ...



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