Ok, guys and girls, I'll give you my procedure.
After measuring the must I know how much sugar to add.
I also know how much acid to add.
If the must is acidic I need to water it down and therefore use plain tap water. If the must is low on acid I use the must itself to dissolve the required additions in.
So depending on the needs of the must I take:
- water
- or must
In that fluid I dissolve the sugar, acid and nutrient that is needed while slowly boiling it constantly stirring.
As soon as it starts boiling I keep stirring until all solids have dissolved. Next I shut the heat off as soon as possible. I do not want any sugars to caramellise.
Next I cool it down to around 50 degrees celsius (122 degrees Fahrenheit) Au Bain Marie.
Meaning I put my pan in the kitchen sink that has been filled with cold water. That helps cooling it more quickly.
Why this high temperature ???
Well as I pour this to the rest of the must, the overall temperature of the complete must will rise.
Next I add pectic enzymes, and there is the trick: they work better at higher temperatures. Although they stop at temperatures over 40 degrees celsius (104 degrees F). So keeping an eye on the temperature is essential.
See my story about pectic enzymes:
http://wijnmaker.blogspot.com/2008/01/avonturen-op-het-pecto-pad-deel-2.html
Why boil at all ???
Well I hope that any contamination from the sugar or tap water will be boiled to kindom come.
Hope this helps.
Luc