3

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 ...


3

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.


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Are you starting a brew or finishing one off? Rule of thumb to keep handy when using any kind of enzyme in brewing; enzymes are proteins and proteins don’t mix well with bentonite or with sulfur dioxide. Always wait at least 12 hours, like your package directions dictate, between using sulfur dioxide and one of the other two products. In your particular ...


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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.)


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The optimal temperature for Pectic Enzyme (Pectinase) is about 45 degrees Celsius. Any temperature above that will decrease the rate of enzyme action because the enzyme will become denatured.


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Yes there is. Pectine is cleared by hydrolysis, pectine molecules are broken down and will sediment as pectine flakes. Those sediments are often called fine lees, and will float above the heavier gross lees. There are good (french) articles on wikipedia, confirming this: https://fr.wikipedia.org/wiki/D%C3%A9bourbage https://fr.wikipedia.org/wiki/...


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If it was from clear juice it may not need it at all. From fruit then go for it. Pectolase is fine to add at your stage but is better at the start of fermentation so the fermentation helps to keep it moving around, and the enzyme releases more trapped sugars so expect some more fermentation. You should be fine with some good swirling.


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I performed my first rack on some muscadine wine. I had 5 Camden tablets crushed and diluted in jug #2. Jug #1's content was deep pink. The content in the siphon line was pink. As soon as the wine touch the Camden/water solution in Jug #2, it turned a hazy gold color.


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Alcohol inhibits pectic enzyme. At around 16% you have some issues. Double the dose (of enzyme) and maybe double the time to clear, maybe 2-3 months.


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I would give it a coulpe of weeks, if it has not cleared after 2 weeks I would add a second dose of pectalase as there is a chance the alcohol will have deactivated the enzyme. Regarding quantity to add follow the manufacture's guidlines. If still not clear, either bottle and drink cloudly or try adding some finings wait a week then bottle.


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I only have experience with cider (and many thousands of gallons of grape wine, but it's not a problem with grapes). I put the enzyme in when I crushed the fruit (I suggest you do this next time) and it cleared very quickly in the secondary. It is usally less than a month. I suggest you wait a month or two, wine is about waiting, it's not beer. Gelatin could ...


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You are better off to leave the pectolase on the apples before adding the yeast as the yeast will break down the pectolase and reduce its effect. But, you will be fine, I have added it after fermentation has begun before and suffer no ill effects.


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