hector
Senior Member
- Joined
- Aug 9, 2009
- Messages
- 211
- Reaction score
- 1
Hi there !
Is it possible to add the pectic enzyme just after crushing the fruit and then 12 hours later
to add SO2 to the Must ?!
During this 12-hour-time the Must will be kept cool ( under 65F ) and the pH is 2.8-3.0 .
Hector
Is it possible to add the pectic enzyme just after crushing the fruit and then 12 hours later
to add SO2 to the Must ?!
During this 12-hour-time the Must will be kept cool ( under 65F ) and the pH is 2.8-3.0 .
Hector
