franc1969
Senior Member
Is there any call for adding pectinase before fermenting a kit or concentrate? How about with skins or raisins?
The percentage of pectin in grape is fairly low, I do not bother adding pectase to grape.
A guess, on all other concentrates is that the manufacturer will clean out pectin, for example Apple will form a gel when heat is applied, ,,, and we want the concentrate to be able to pour out of the bag in box.
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