Hey all, yet another question from me,
Firstly thank you all for your help so far, I have gained so much knowledge thanks to you all.
I have recently posted about a watermelon wine I am making
I have recently racked it off into carboys, but the liquid is rather thick.
I was advised to add some pectic enzyme, so I bought 50g of it in powder form
I have added 1 tsp of powder per 5 litres of wine
Have I added enough/too much and how long should it take to start breaking down the liquid?
Firstly thank you all for your help so far, I have gained so much knowledge thanks to you all.
I have recently posted about a watermelon wine I am making
I have recently racked it off into carboys, but the liquid is rather thick.
I was advised to add some pectic enzyme, so I bought 50g of it in powder form
I have added 1 tsp of powder per 5 litres of wine
Have I added enough/too much and how long should it take to start breaking down the liquid?
