3 votes
Accepted

Rhubarb wine colour lost after additives introduced

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 ...
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  • 6,993
2 votes

Campden and Pectic enzyme

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 ...
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  • 511
2 votes

Campden and Pectic enzyme

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 ...
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  • 663
2 votes

How important is temperature when adding pectic enzyme?

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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  • 21
2 votes
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Is there a sediment from clearing pectin haze?

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 ...
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2 votes
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Cider brewing, can I add pectolaze after fermentation started?

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 ...
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1 vote

Rhubarb wine colour lost after additives introduced

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 ...
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1 vote

How long should I give pectic enzyme to takle hazy finished fruit wine?

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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1 vote

How long should I give pectic enzyme to takle hazy finished fruit wine?

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 ...
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  • 6,993
1 vote

How long should I give pectic enzyme to takle hazy finished fruit wine?

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 ...
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  • 3,002
1 vote

Cider brewing, can I add pectolaze after fermentation started?

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 ...
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