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 ...
- 511
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.
- 21
2
votes
Accepted
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 ...
- 18.5k
2
votes
Accepted
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 ...
- 4,806
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.
- 11
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 ...
- 7,018
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 ...
- 3,012
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 ...
- 7,018
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 ...
- 11
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