Hey guys,
I'm going to attempt making my first 'red' wine tomorrow, and was wondering if you could give me some advice on whether or not I should add pectic enzyme to the must. Here is my anticipated recipe to make 1 gallon:
2 x 2ltrs welch's red grape juice (from conc.)
2lb sugar
water to fill and mix sugar to make a syrup
wine yeast
1 tsp yeast energizer
And I will put all this in a 1 gallon carboy and anticipate leaving it a few months before I rack it.
Do you think it is worth adding pectic enzyme? Or anything else that could help a good fermentation?
Thanks!
I'm going to attempt making my first 'red' wine tomorrow, and was wondering if you could give me some advice on whether or not I should add pectic enzyme to the must. Here is my anticipated recipe to make 1 gallon:
2 x 2ltrs welch's red grape juice (from conc.)
2lb sugar
water to fill and mix sugar to make a syrup
wine yeast
1 tsp yeast energizer
And I will put all this in a 1 gallon carboy and anticipate leaving it a few months before I rack it.
Do you think it is worth adding pectic enzyme? Or anything else that could help a good fermentation?
Thanks!