Pectic Enzyme substitute?

[Old Philosopher]

I have about 5 bushels of Italian plums, and apples ready for processing.
I can't wait for a long mail order delay, and I can't find any enzymes locally.
Is there any readily available substitute to help the fruit give up more juice?

Thanks for any suggestions.

 

[Kraffty]

You might have too much fruit but you could freeze them for a while.
Mike

 

[Old Philosopher]

Pretty sure I don't have room in the freezer for 40 gallons of apples & plums.
But that would be the next best choice, I know.

 

[Arne]

If you want it really fast, try one of the winemaking stores and have them overnite express it. Will cost you, but will get there pretty quick. Arne.

 

[Dend78]

you can always get a steam juicer, or for that matter go get a 50 dollar juicer at walmart and put it to the test, remember you have like 90 days to break something and take it back to them for an exchange/refund.

if you do that put the juice in the fridge and try to freeze/thaw the left over pulp, little time consuming but you do what you have to do.

 

[RProsper]

The peel of the papaya fruit has natural pectic enzyme. You can use 1/2 of the peel of one papaya to replace 1 tsp. of enzyme. Just add it into the must for fermenting and place the rest in a freezer bag for reuse later.

 

[StoneCreek]

The peel of the papaya fruit has natural pectic enzyme. You can use 1/2 of the peel of one papaya to replace 1 tsp. of enzyme. Just add it into the must for fermenting and place the rest in a freezer bag for reuse later.

that's just plain genius