Campden vs Pectic Enzyme(?)

[PPBart]

When starting a wine batch I typically will add crushed C-tabs (1/gallon) then wait about 12 hrs before adding pectic enzyme -- that's just one of those ground rules I learned years ago. However, I do quite often see recipes that call for adding everything but the yeast right away, so that raises the question:

Is there really a need to wait between adding C-tabs and PE?

 

[Mud]

No. The only concern with pectic enzyme is that it doesn't work during an active ferment. So don't add it with the yeast. Sulfite is no problem, though.

 

[Tom]

Mud's right!
Sometimes I do pectic for 24-36 hrs.

 

[djrockinsteve]

I can not find it but I thought Luc did an experiment where there was a delay in the effects of pectic enzyme added when k-meta was still potent.

Remember that even though your yeast is starting, pectic enzymes are still working as your yeast is just starting to take off.

I now add k-meta, wait 12-24 hours, add pectic enzyme, wait 12-24 hours then add yeast.

Fruit that was frozen and added this manner just falls apart quickly in the primary. Maybe Luc will stop in and clear this up.

 

[CoachPieps]

Here's the link to Luc's Blog:
http://wijnmaker.blogspot.com/2008/01/avonturen-op-het-pecto-pad-deel-2.html