Pectic Enzyme after you've stabilized?

[steviepointer]

I made up 2-3gal batches of apple wine.

1 of the 3gal carboys is cloudy, the other is relatively clear.

While I was stabilizing (but haven't added sparkaloid yet), I got to thinking about this.

Is it too late to add any PE to the cloudy carboy? I've already added the kmeta +Ksorbate.

Thought I would stop and ask the forum before I continue.

Thanks!
PS:I did use PE in the primary. In fact, I let it set 24hrs before pitching the yeast.

 

[winemaker_3352]

No you can add that in at any time.

 

[Arne]

Folks on here say before or after fermentation is ok. Just does not work durning ferment. I'm just passin on what I have read on here. Arne.

 

[BobF]

I've added PE post ferment with decent success in apple wines. I'm not so sure it isn't acting like other fining agents though. Give it a try - it won't hurt anything.

 

[mmadmikes1]

seems the PE from before already worked if 2 out of 3 cleared. I would look at degassing the 3rd on again or racking it again. You could try a clearing agent like sparkloid.

 

[wood1954]

gelatin

I use gelatin on apple and pear wines. It really clears it up. It also helps to be very degassed.

 

[steviepointer]

just fyi..I ended up adding some PE, and it cleared right up.

But, I'm interested in the gelatin trick. What/how do you add that? Is it store bought geatin? or something else?

 

[wvbrewer]

I used Sparkleoid with success after stabilzing and degassing..

 

[wood1954]

iused gelatin fining agent from brew store, don't use regular gelatin. follow the directions on the container, it works great