age of pectic enzyme

[DJS]

I'm planning to make some strawberry wine tomorrow.

I have pectic enzyme that is 9 months old. I have read suggestions to not use any that is older than 6 months. But I've also read where it is okay up to a year.

It has been stored in a dark and cool basement since mid-September.

What is the cutoff line: 6 months or 12 months?

Thanks.

 

[stickman]

With enzymes the issue is how much viability is lost over time. If you have the dry type, the loss might be 3% per year of storage given your cool basement conditions. I would say you're fine.

 

[DJS]

Thanks. I appreciate the help.

 

[hounddawg]

yup I agree with stickman, your fine
Dawg