harleydmn
Senior Member
- Joined
- Oct 3, 2011
- Messages
- 405
- Reaction score
- 11
Well going to try fresh cab franc grapes this year from a local vineyard. I have never done anything but kits and this spring I did Chilean buckets of juice. I have been reading alot and some say to use pectic and some don't mention it at all. What are your thoughts on this, to use pectic enzyme or not?