loumik
Senior Member
- Joined
- Sep 22, 2009
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I have been looking for a fruit wine recipe to try and have found a couple that I may take a shot at. I see a number of recipes using Old Orchard bottled and frozen concentrates and a question occurs to me. If these juices have already been pasturized and no real fruit is used, do you really need to use campden tablets or k-meta? And if you are using only juice why would you need to use pectic enzyme?
The answers to these questions may seem obvious to some of you but I don't see the reasoning. If the juice is pasturized there shouldn't be any wild yeasts or bacteria in it. And if there is no real fruit or solids, what is the pectic enzyme going to extract juice from?
LOUMIK
The answers to these questions may seem obvious to some of you but I don't see the reasoning. If the juice is pasturized there shouldn't be any wild yeasts or bacteria in it. And if there is no real fruit or solids, what is the pectic enzyme going to extract juice from?
LOUMIK