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Fpac question

Wine Making Talk

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IndyNick

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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

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Add it to the carboy. I believe the heat from simmering will denature the protein and render it less active.
 
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