I am going to make 3 Gals of Apple Juice wine froma recipe I found on the internet. It calls for .5 tsp of pectic enzyme. Problem is I dont have any here. Is it absolutley necessary? Can I juice from a fresh lemon in its place? Thanks.
wade said:I would not try without pectic enzyme. Juice from a lemon will only replace acids not pectic enzyme. Pectic enzyme is used to break down a fruit and reduce pectin haze. Apple wine is a problem child with clearing and will need anymeans possible to help such as the pectic enzyme. This is not an ingredient that you neverwant to skip on.
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