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Old 07-07-2012, 03:18 PM   #11
May 2012
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we use a 1/4 tsp per gallon pectic enzyme with our peach wines added at the start of primary fermentation.
works very well.

also use some bentonite just after racking off the gross lees

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Old 02-22-2016, 08:19 AM   #12
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Dec 2015
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Originally Posted by Sammyk View Post
I am looking for a more definitive answer as I am getting ready to simmer down my fresh strawberries. Pectic enzyme while simmering or after it has cooled down?
pectin enzymes doesnt work if its too hot. Best temperature is 19-25 celsius.

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