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Old 01-09-2017, 12:06 PM   #1
Keefer
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I started a 5 gallon batch of muscadine wine and didn't realize I was almost out of pectic. Do you think there would be a problem adding it when I receive it later after I have already added yeast. I have about half of what I need and my order will probably be here in 2-3 days. I will be adding the yeast tomorrow.

 
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Old 01-09-2017, 12:07 PM   #2
heatherd
 
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You'll want to add all the pectic, and then wait 24 hours before adding the yeast.
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Old 01-09-2017, 12:33 PM   #3
Keefer
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I guess I'll add what I have and go with it. Really don't want to let the must sit for 3 days.

 
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Old 01-09-2017, 12:38 PM   #4
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Sounds like a plan. If needed, I believe you can add more pectic after fermentation is complete.
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Old 01-09-2017, 02:23 PM   #5
BernardSmith
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Quote:
Originally Posted by heatherd View Post
Sounds like a plan. If needed, I believe you can add more pectic after fermentation is complete.
I think "they say" you can add pectic enzyme after the yeast has fermented the sugars but I believe that alcohol denatures the protein that breaks up the pectins and so I cannot understand how the suggested solution is to add about 3X the amount of enzyme you would normally use.. coz if the issue is denaturing then how adding more would help, I don't know..

http://winemakersacademy.com/pectic-enzymes-wine/


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Old 01-12-2017, 09:43 PM   #6
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@BernardSmith Not sure either. I read the article and didn't see the 3X information....
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Old 01-12-2017, 10:09 PM   #7
BernardSmith
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Folk wisdom is that if you add pectic enzyme after you have added the yeast and after the fermentation has started you need to add two or three times the amount of enzyme you would normally add if you add the enzyme to the juice or fruit before the yeast was pitched..

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Old 05-01-2017, 05:16 PM   #8
Loghousewines
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I'm doing a kit with grape skins included. The kit came with pectinase. My research showed that pectinase basically helps breakdown fruit and also removes the pectin haze. My kit instructions has me adding the pectinase at secondary fermination with grape skins removed. My question is wouldn't it be more benificial to add the pectinase with the grape skins to aid in better extraction of juice and color?
If the pectinase is added with grape skins would I need to added another dosage after removal of grape skins to remove the pectin haze?

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Old 05-01-2017, 07:33 PM   #9
cmason1957
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Follow the instructions. They work. I just did another kit in this same series.

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Old 05-01-2017, 10:56 PM   #10
hounddawg
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I've had to add pectin in se secondary a couple times before, but I only do country wines,
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