I adapted the recipe to 5 gallons from the winemaker's recipe handbook.
Here are the basics:
Approximately 15lbs Beets, washed, peeled, cut-up and simmered until tender.
2 1/2 lbs chopped raisins
approximately 12 lbs of sugar (to obtain starting Sp Grav of 1.100)
10 tsp of acid blend
5 tsp of yeast nutrient
2 1/4 tsp tannin
5 campden tablets
Montrachet yeast
Combined in the usual methods with beets and raisins in a straining bag......The must is working great....vigorous bubbling, smells great (good enough to drink!) and the most beautiful red purple color.
The recipe I later read was in Terry Garey's book "The Joy of Home Wine Making" It is very close, but includes pectic enzyme and I have had great luck with her recipes to date so I wondered if it wouldn't hurt to add the enzyme this late in the game. I likely won't rack into secondary until at the earliest this weekend, depending on Sp. Grav.
I know that I will have to keep this wine in the dark in order to maintain the color.
It honestly isn't a big deal to me whether I add it or not since the whole thing is really just an experiment (aren't all batches?) but with the beautiful color, I don't want it to be spoiled by starch haze......maybe I am being too picky?? I guess the bottom line question is can and should I add pectic enzyme now and what risk do I take by adding or not adding? The recipe I adapted didn't call for it so........Thanks!
Robert