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Old 07-28-2014, 08:28 PM   #11
bernardsmith
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I believe that yeast interferes with the work of pectic enzymes and so the recommendation is always to add the enzymes at least 12 hours before pitching the yeast but after fermentation has ceased and there is no more active yeast will pectic enzymes work to break down pectins in wine (and so help clear a haze caused by pectic proteins)?

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Old 07-30-2014, 04:55 AM   #12
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Oh ok I was told to add it in the beginning. I didn't know I had to add it after the fermenting was done.

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Old 07-30-2014, 06:34 AM   #13
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Hooligan, DO YOU HAVE A HYRDROMETER? WVMJ

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Old 07-30-2014, 07:00 PM   #14
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Yes I have a hydrometer. The readings are good. Right where they should be.

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Old 07-31-2014, 06:28 AM   #15
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Which are what? WVMJ

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Old 07-31-2014, 06:29 AM   #16
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A Barch of what? Could you be going thru MLF? WVMJ

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