Fpac question

Discussion in 'Country Fruit Winemaking' started by IndyNick, Sep 1, 2018.

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  1. Sep 1, 2018 #1

    IndyNick

    IndyNick

    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
     
  2. Sep 2, 2018 #2

    Stressbaby

    Stressbaby

    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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