Boilo

Boilo is a drink from Northern central Pennsylvania coal country.

[@davidrogers6262]

What a great recipe! I've never heard of it. Way to go, Randy! Keep on exploring new stuff!

[@djp3788]

It's def the cranberries. This time of year I make a ton of cranberry shine for the holidays. It's very popular up here in New England. I've learned the hard way about cranberries. They contain massive amounts of pectin and if you overcook them they will almost always turn your shine into jelly. The trick is to watch them like a hawk while simmering. As soon as you see the first couple berries pop take them off the heat. Then strain them immediately. For this recipe you may want to wait to the end to add the cranberries and watch them closely. Nothing is worse than putting all the effort into a recipe just to have it jellify. But I guess we've all been there once or twice.

[@peterf3724]

Hey Randy, great video as always hindsight’s a wonderful thing, pectic enzyme at the start probably would have done wonders and stopped the jelling, keep up the great work!

[@terrybaldwin1182]

Great new drink, As others have stated, blame goes the cranberries.. Very high in pectin.. Randy, Keep up the great job, Looking forwards to the next one....

[@ventman2au]

Keep up the good work Randy. You'll work it out and get it right. Like others have said pectin. I make marmalade jam and all the pectin in the orange skins or mandarins set the jam.

[@earlelf3142]

Cranberries have a very high pectin which makes it thicken into jelly when chilled.

[@clintonhoush1088]

Cranberries and anything with high pectin is how you make jelly. It'll still be fine but it'll be a "jelly shot" type of thing. War it back up, it'll liquify back a bit but making it cold will be a pain. If you take off the peels it'll lessin the pectin.

[@brandonbowman8914]

I was also thinking natural pectin.

[@hathegkla]

wow, maybe it picked up a lot of pectin from the cranberries and oranges

[@richardpayne1977]

It's the pectin in the cranberries try adding pectolase if you make it again.

[@sameeramansour9062]

انت جيد

[@jeffholliman7897]

Wow that is weird that it gels when being refrigerated!

[@WV_Blu]

Maybe add pectinase enzyme and see if it thins out a sample.

[@mikew.1902]

Possibly not pure honey? It is often cut with corn syrup.Just a guess.

[@donniepowell7146]

I may try this, it doesn’t look too sweet. Some of the other recipes just look too sweet for me.

[@Ansis99]

It`s because of unbroken pectins. I wrote about your "problem" with boiling everything in kettle. It is not right. It gives porridge. We need no porridge. We need extraction of goodies.

[@funwithwine9643]

Pectiune in the may have done it .

[@BRIANHATT-qi3rv]

well intresting maybe not be chilled don't know the self life