Campden added, No Pectic Enzyme
- Thread starter bauken69
- Start date
Help Support Winemaking Talk - Winemaking Forum:
you can wait another day to add pectic enzyme before adding yeast or go ahead and ferment if no haze post fermentation you are okay other wise if haze develops it can be added it after fermentation. if you opt to wait keep must cool below 55 deg by adding frozen water bottles. this will keep any wild ferment to start and also increase juice extraction since pectic enzyme not present.
