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Old 01-09-2017, 12:06 PM   #1
Keefer
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Jan 2017
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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
 
Jan 2014
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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
heatherd
 
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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
heatherd
 
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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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