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hector

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Hi there !

I've bought some Packs of Red Grape Juice ( nearly 2 gallons ) .

It's written on the Packs :

Ingredients : Red Grape Juice Concentrate , Water

Free from Preservatives

I'm going to use K-meta as the sanitizer and Anti-Oxidant .

I'd like to know if I should wait 12 Hours after adding K-meta to the Must ,

before adding Pectinase and the Yeast ?! ( as I have the Juice and not dusty Grapes in the Must )
 

St Allie

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Add your pectinase straight away and pitch the yeast in 12 hours

Allie:br
 

djrockinsteve

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Keep it in a cool area for now until you're ready to add the yeast. I'd wait at least 12 hours. Fermentation may be slow at first but once all the Pot. Meta is disapated (@24 hours) you're yeast will prosper.
 

Wade E

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I always wait 12 hours after adding sulfite to add pectinase cause its said that pectinase works better with lesser sulfite levels. You should wait 24 hors before adding east after sulfiting and a good stir before adding the yeast will also help disperse some of the lingering extra S02.
 

Luc

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When using store bought juice I almost never use pectic enzymes
The juice will be cleared before bottled by the manufacturer and there will be no solids left in it.
That is why pectic enzymes are not needed in my opinion.

Next this juice will be sterile due to the manufacturing process.
Therefore I also do not use sulphites with store bought juice.

Sanitise all equipment well and you will be fine.
Sanitise the carboy with a sulphite solution, pour the solution out and do not rinse the carboy. That will give the must all protection that is needed.

Use a yeast starter (you should always do that) and fermentation will take off before any nasties can get a hold of the juice.
Next add sulphite at your first racking.

And read this:
http://wijnmaker.blogspot.com/2008/01/avonturen-op-het-pecto-pad-deel-2.html

It tells you all about why and when to add pectic enzymes.

Luc
 

hector

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When using store bought juice I almost never use pectic enzymes
The juice will be cleared before bottled by the manufacturer and there will be no solids left in it.
That is why pectic enzymes are not needed in my opinion.

Next this juice will be sterile due to the manufacturing process.
Therefore I also do not use sulphites with store bought juice.


Luc
I poured some juice in a small porcelain Bowl . After two Hours took a look at it .

There was a layer of Lees on the bottom of the Bowl .

It's written on the Pack that each 100 mL of the juice contains 215 mg Protein !

Do you still think that I should NOT use any Pectinase ?!

It's written also on the Pack :

" Keep refrigerated after opening . Must be used in max. 3 Days "

Does it mean that adding K-Meta is not necessary at the beginning ?!

Hector
 
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