FORGOT ABOUT PECTIC ENZYME

[rgecaprock]

I see there are 3 people viewing right now so maybe one of you can jump in and help me.
I made my pineapple greentea ginger wine and now it is in the carboy after finishing primary fermentation. I probalby should have added pectic enzyme because those types of fruits have the haze.


Is it too late to add it now?
What's your opinion?


Thanks...Ramona

 

[Tomy]

I have given it three months to clear, when it didn't put in some sparklloid, and it cleared in a few days. I try to use as few chemicals as possible other than Camden & Pot. Sorbate. Personally I would give it time. Tomy

 

[rgecaprock]

Thanks tomy,


I'll use SuperKleer if it doesn't probably. Ramona

 

[grapeman]

You can certainly add the pectic enzyme. It will work even in the secondary and does make clearing later easier. It is a natural substance so I wouldn't worry about it being in there.

 

[smokegrub]

I agree with appleman.

 

[rgecaprock]

Thank you.


I'll add it tonight when I get home.


Ramona