acid blend question

[alley rat]

Just curious about something I noticed when throwing togeather my most
recent batch. The directions called for what I thought was an awful lot
of acid blend, but didn't call for any pectic enzyme whatsoever. Just
wondered what was up with that. The batch involves one 46 oz. can of
sun-cal chiante concentrate combined with one 46 oz. can of county fair
cherry base concentrate. The instructions were tweaked by the dealer,
but basically youre going by the sun-cal directions, while disregarding
the county fair directions. Any input would be appreciated.

 

[sangwitch]

Is this for 6 gallons? How much acid blend is it calling for?
You can always throw in a tsp of pectic enzyme if you're worried about the cherry. A quick look found me some cherry recipes that called for a tsp and some that called for none.

 

[alley rat]

Hey,sang, this is for a five gallon batch. Here's the deal - if you
were doing a five gallon batch , two-can recipe for cherry wine, county
fair reccomends 3/4 of a teaspoon of pectic enzyme and 7 teaspoons of
acid blend. Now, the dealer has basically ignored the county fair
instructions and tweaked the sun-cal instructions. For the cherry
chiante I have going, the dealer has you using like five tablespoons of
acid blend and no pectic enzyme. I find it hard to believe that the
company, which is pretty big and well known, would make a mistake with
their reccomendations. I guess my real question is does the ample
amount of acid blend somehow cancel out the need for pectic enzyme?I
have a long way to go before I'm anywhere near as slick as Peter z. or
some of the others, but I'll get there someday. Meanwhile, whenever
something throws a red flag at me such as this issue, I'll continue to
log in. You guys are like a round table of wizards as far as I'm
concerned.Thanx in advance.

 

[Waldo]

I would go ahead an use the pectic enzyme. It's sure not going to hurt anything if it's not needed.

 

[alley rat]

But waldo, I'm transferring to the secondary tomorrow. Can I walk
downstairs right now, squeeze a couple drops in, and proceed tomorrow
as planned and slap an airlock on it?

 

[masta]

Since I sit at the round table I would agree with Waldo and add the pectic enzyme and adding it now isn't as effective as in the beginning but will still help the wine clear later on.

 

[Wade E]

I think tablespoons is a type-o. Thats alot of acid blend. Do you have an acid tester? Did you add that much?