arcticsid
Arctic Contributor
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- Oct 26, 2008
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This is a photo of a 3 1/2 gallon batch I started with Frozen Pine/Orange/Mango concentrate 6 days ago.( I splashed it into a fermenting bucket right after I pitched the yeast) I added 2 tsp of Enzyme before the yeast went in. Yesterday I transfered it to the secondary. I can't send a picture of it cause the batterries are dead, but I was ABSOLUTELY amazed that there was only about 1 inch or so of setiment on the bottom of the bucket at transfer. Thanks for teaching me about this Pectic Enzyme.
Would this enzyme be necessary in a clearer must? Like apple juice or grape juice, something with little or no pulp?
Troy
Not long ago LUC posted a link to his blog demenstratiing how this enzyme could break down regular applesauce. Ihope he might post it again, I still don't know how to link you to that thread.

Would this enzyme be necessary in a clearer must? Like apple juice or grape juice, something with little or no pulp?
Troy
Not long ago LUC posted a link to his blog demenstratiing how this enzyme could break down regular applesauce. Ihope he might post it again, I still don't know how to link you to that thread.

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