Quantcast

Dry to liquid conversions for ingredients

Wine Making Talk

Help Support Wine Making Talk:

JDL

Member
Joined
Nov 29, 2009
Messages
31
Reaction score
0
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

Unfunny
Joined
Sep 8, 2009
Messages
501
Reaction score
4
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.
 
Top