AnthonySoCo
Junior
- Joined
- Nov 4, 2018
- Messages
- 16
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I’ve never added peptic enzymes to the must before primary fermentation, but I’m considering giving it a try. I have about 15 gallons of frozen Zinfandel must from the Russian River Valley in Sonoma County. I wanted to see who has made wine with and without it and if you noticed any benefits one way or the other. Also are there any varietals that peptic enzymes work better on than others?