PPBart
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- Oct 25, 2009
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A few questions about use of pectic enzyme:
Is PE affected by the temperature of the must when added? In other words, if the must is 50F or 70F, does it act differently?
I've noticed that recipes call for varying rates of PE dose, from 1/8-tsp to 1-tsp per gallon. What happens if you add (significantly) more PE than called for? Is there some adverse consequence to the wine?
I've always added PE to the must prior to starting fermentation. Can it be added after fermentation is done if the wine is still hazy?
Thanks in advance,
Bart
Is PE affected by the temperature of the must when added? In other words, if the must is 50F or 70F, does it act differently?
I've noticed that recipes call for varying rates of PE dose, from 1/8-tsp to 1-tsp per gallon. What happens if you add (significantly) more PE than called for? Is there some adverse consequence to the wine?
I've always added PE to the must prior to starting fermentation. Can it be added after fermentation is done if the wine is still hazy?
Thanks in advance,
Bart