Pectic enzyme

[rrawhide]

If a recipe calls for 1/4 tsp of liquid pectic enzyme how much would this be if using dry pectic enzyme? cannot find any converstion tables.


Thanx, this is for a batch of peach wine with fresh peaches.


rrawhide

 

[Tom]

My pectic enzyme says 1/2tsp per gallon.
Read what your label says.
If it was liquid it would say so many drops per gallon.
Hope this helps..

 

[Waldo]

How ripe is your fruit rrawhide? If it is good and ripe I normally use around 2tsp for a 5-6 gallon batch

 

[rrawhide]

Waldo


The peaches are so ripe they meltin your mouth. TOOOOO bad that I am on a low carb eating plan (not diet, you understand) so could not talk momma into a pie or cobbler. baaaaaaa!!


Anyway, Waldo, your recipe is in progress - but I think that I kinda goofed up. I added water to bring to 4 gals in primary thinking that after pulling off the peach must, it will be back down to 3 gallons. Probably, should have just used the liquid that was there and then when in secondary (after fermentation) added the water. At this point, I am just waiting for the cool down - added the 3 campden tablets and 1.5 tsp acid blend (did not have just citric alone - it this ok?)


Do I need to do anything else? SG at this time is 1.11 but still about 89 degrees. I added 8# of sugar and 13# of ripe peaches.


Thanx for your advice,


rrawhide

 

[Waldo]

You will be fine buddy..will have a little extra for topping up later

 

[Wade E]

Adding a little extra wont hurt and Peach can be a bear to clear so this migh help a little.

 

[Tom]

Yea I agree. A little extra can't hurt