I IndyNick Junior Joined Aug 30, 2018 Messages 1 Reaction score 0 Sep 1, 2018 #1 So I’ve seen a lot of people talking about making them. Do I need to add pectic enzyme when I simmer the fruit? Or in the carboy when I add the reduced syrup? Thanks
So I’ve seen a lot of people talking about making them. Do I need to add pectic enzyme when I simmer the fruit? Or in the carboy when I add the reduced syrup? Thanks
Stressbaby Just a Member Joined Aug 19, 2012 Messages 2,080 Reaction score 840 Sep 2, 2018 #2 Add it to the carboy. I believe the heat from simmering will denature the protein and render it less active.
Add it to the carboy. I believe the heat from simmering will denature the protein and render it less active.