Hot answers tagged pectic-enzyme
Pectic enzyme is most effective when added before fermentation starts. Once there are ethanols present the pectic enzyme will still work but will take longer to be effective.
I'm making plum wine right now and was wondering about this. While this may not be an official "answer" here, I have read that you can pretty much add pectic enzyme at any point in the process, but it's supposedly best to add it in the beginning. Pectic enzyme effectively un-does the work pectin does in your wine-- pectin wants to make it into a gel, but ...
Pectic enzymes and the polysaccharide that they break down, pectin, are naturally occurring in apples. To get them to break down your apples for juice, though, you would need to wait for the fruit to ripen to the brink of rotting. In your example, you would need to add pectic enzymes to the apples. The enzymes will break down the pectin and probably other ...
Enzymes are catalysts and are not used up in the process of converting the substrate, that much is true. However, enzymes are not being introduced into a stable environment when being put into your melomel. Think about it, there is alcohol, the pH is very low, there is nothing to stabilize the enzymes, etc. Most likely the enzymes added in the beginning are ...
Wikipedia says, As with all catalysts, enzymes are not consumed by the reactions they catalyze [...] In other words, once you've added the enzyme, it will still be around to break down more fruit later (assuming you've not boiled the enzyme, which denatures it, but of course that's not the case here.) So, you shouldn't need to add more to ...
My initial guess was the Campden tablet's SO2 was the culprit and hunting around for similar stories I found this on a home brew forum: http://www.homebrewtalk.com/showthread.php?t=267418 Observations in this thread would seem to fit with what you have experienced.
According to jackkeller.net, the action of pectic enzymes is reduced by high levels of sulphur dioxide. The gases dissipate after the addition of the campden tablets, which is the reason for recommending to wait 12 hours before adding the enzymes. (Whether the enzymes are actually denatured by the sulphur dioxide is somewhat unclear.)
It is best added when the must is at room temperature, you don't say what temp it was added so to be on the safe side I would add another dose. A double dose won't harm the resulting wine.
Last time I made mead I forgot the pectic enzyme completely. I added it about 4 months in and it still cleared up. I would say to just wait until the second addition to add it based on my experience, but perhaps someone else here can offer a better suggestion.
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