I'm starting a new batch of potato wine. The recipe says to add pectic enzyme when the must has cooled. Then wait 24 hrs. to pitch the yeast. Is it really necessary to wait that long to add the yeast? Seems like a lot of the oxygen in the must would have dispersed in that amount of time and since I'm using honey instead of sugar, that could be a problem. Would a couple of hours be long enough to wait instead of 24?
Thanks!
Susan
Thanks!
Susan