All Questions
Tagged with wine pectic-enzyme
6 questions
3
votes
1
answer
150
views
Is there a sediment from clearing pectin haze?
Does the use of pectic enzyme leave a sediment as pectin haze clears? I have a couple gallons of jalapeno wine with a diluted apple base that I have added additional pectic enzyme to, and I'm ready ...
- 33
3
votes
4
answers
3k
views
How long should I give pectic enzyme to takle hazy finished fruit wine?
I've got a gallon of really sweet, 16.5% kiwi wine. The fermentation has not been completely stopped but haze didn't settle with time or after I used fining agent. A quick test with methylated spirit ...
- 325
2
votes
2
answers
890
views
Rhubarb wine colour lost after additives introduced
I'm making an Rhubarb wine. It's been 'dry sugared' for 3 days and the extracted syrup had a nice pink hue from the pink Rhubarb stems.
Yesterday evening I made the volume up to 5 litres and the pink ...
- 678
1
vote
2
answers
3k
views
Campden and Pectic enzyme
I read a recipe specifying that pectic is to be added 12 hours after the addition of Campden. Until now I've been mixing in all my additives at the same time, and haven't had any problems.
My ...
- 73
5
votes
1
answer
217
views
When is pectic enzyme effective?
I made cranberry wine about 10 weeks ago and did not use pectic enzyme. Is it to late to add it or must it be put in at the start?
- 471
5
votes
3
answers
6k
views
How important is temperature when adding pectic enzyme?
I added pectic enzyme when the must of my rhubarb wine was too warm after I misread the directions in the book where I found the recipe. I didn't notice until after the next day when I had already ...
- 977