g8keeper
Mad Scientist
- Joined
- Feb 11, 2012
- Messages
- 652
- Reaction score
- 45
Ok, well like I said before, I am not new to wine making, but have been out of the loop for awhile, and I do have experience making an f-pack from juice, but this is the first time I am planning on making one from real fruit. I hope this doesn't sound like a dumb question, but just following a path of logic from what I can see. Considering when making wine from fruit, we add pectic enzyme, and, well, an f-pack is going into a batch of wine, shouldn't it follow that when making the f-pack from fruit instead of juice, I should probably add pectic enzyme to the fruit whne simmering to make my f-pack, if only to ensure there is no chance of a pectin haze developing prior to bottling? This f-pack will be going into a batch of fruit flavored skeeter pee, but considering sp making pretty much follows the same guidelines as wine making, I just figured what's good for regular wine would translate to sp. Am I correct, or flawed in my logic? Any input would be greatly appreciated.