Dry to liquid conversions for ingredients

[JDL]

I am about to make a fruit dessert port wine and the recipe calls for two ingredients I could find but not in there proper forms.

Recipe calls for 1/8 tsp – Liquid Pectic Enzyme

All I could find was the dry stuff, how much should I use to get it to this level?

Recipe calls for 1/2 tsp of dry tannin

I could only find liquid tannin...is this a problem and should it still be 1/2 tsp?

Thanks in advance for your assistance.

Jeff

 

[Mud]

Just follow the instructions on the PE bottle. They're are lots of different types, so following the manufacturer's recommendations is the only way to go. Don't blindly add tannin, either. You will want to taste your wine to see if it needs tannin, first. Then add to taste.