Originally Posted by ronaldino
These people have no idea what they are talking about.
Pectic enzyme will help break down the fruit so the yeast will be able to get at the sugars easier. As long as your fruit is broken down by hand (squeezing it), you can omit pectic enzyme. Pectic enzyme has nothing to do with the clarity of the wine, clarity can be produced by filtering the wine or just by being patient and letting the wine clear over time.
And relying on natural yeast in the air is a good way to destroy your wine and make vinegar. Making wine relies on anaerobic reactions, so letting the reaction sit out uncovered will make vinegar. Adding yeast to wine is how 99.9% of wines are made, whether at home or at a vineyard, and has nothing to do with added preservatives.
Well, I still will continue to use pectic enzyme to reduce pectin haze, regardless. (Believe it or not, I know a little more about chemistry and wine making than you might think).
You're not exactly right about vinegar either- I do NOT use naturally yeast, but yeast don't make vinegar. Acetero bacter do. Winemaking doesn't necessarily need to be anaerobic- but acetero bacter work in aerobic environments, so you airlock your wine to prevent acetero bacter infection as well as prevent it from oxidation.
Insulting other members isn't really way to get people to click the link on your spam, either. (removed)