age of pectic enzyme

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DJS

Junior
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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

Veteran Winemaker
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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.
 

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