RJ Spagnols RJS Super Tuscan & Pectinase

[Jc5066]

The instructions say to add this during the secondary. I thought enzymes were generally added at the beginning of the whole wine making process.

Am I completely wrong? Why add them at this point?

 

[sour_grapes]

I believe it is to prevent a protein haze, which would hinder clearing.

 

[Jc5066]

RJS Super Tuscan & Pectinase

I believe it is to prevent a protein haze, which would hinder clearing.

Yes, it is to reduce haze. I've always added before pitching yeast. After doing more research it can be done after fermentation. Most tend to pitch the enzymes pre fermentation for that reason.

Enzymes won't work with active yeast. It needs to be pitched pre or post fermentation. Pre fermentation aids in softening skins to extract juice and flavor.