Pectic Enzyme

[smikes]

As far as shelf life for Pectic, the liquid has a far shorter life than powdered form.. I stick to the powder.

 

[zember311]

Ok, while you were all racking your brains on Pectic Enzyme,


I have a question, I have read it's good for:


"Pectic Enzyme to crushed fruit to increase the extraction of body and color from the pulp during the primary fermentation and during pressing"


Ok well and fine if I was using " real fruit and not cheapo concentrates " ( which I enjoy by the way )

Then I read,


" Destroys haze-causing pectin cells that can leave a wine with a permanent milky appearance known as a "pectin haze". "


Now really, If I am using processed / frozen dollar something store bought stuff that is probally so steamed and heated prior to bottling before freezing, is it even possible for this cell to be intact let alone a concern ?




I'm only asking this because . yes I am still using and brewing cheapo wines, which taste great to me and others, but I would one day like to move up the food chain of grapes and such and be firmiluar with the additives and their purposes.


Is this something I hould be using now ? would it benifit in any fashion ? would it hurt anything and if not, maybe I should be using it just to get into the " routine " of it all ?


Thanx all


Kyle

 

[Wade E]

I would use it on any wine that is not a kit as there must be some kind of pectins even in a frozen concentrate.

 

[zember311]

Wade, Bought some this afternoon !


Gonna give it a go and keep it as a routine~

 

[Wade E]

If its liquid store it in the fridge.