Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Pectic Enzyme addition into secondary ferment

Reply
 
LinkBack Thread Tools
Old 11-05-2009, 03:34 AM   #1
ruger12pk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Moline, Il
Posts: 142
Default Pectic Enzyme addition into secondary ferment

Well the new apple cyser is coming up to its first racking. Now I used Ken Schramms recipe for his "fall bounty cyser" and it didnt call for pectic enzyme so it didnt get added to the primary ferment. So now, knowing that I would like as clear a final product as possible, and of course Ill give it plenty of time to clear on its own, but is there any possible foreseeable problems with adding the recommended dose of PE into my secondary for the duration of the ferment?

Thanks all!

__________________

"I do not love the bright sword for it's sharpness, nor the arrow for it's swiftness, I love only that which they defend.”

ruger12pk is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2009, 03:44 AM   #2
Jaybird
Vendor
HBT_SPONSOR.png
HomeBrewTalk 2012 Vendor Giveaway Participate
Feedback Score: 1 reviews
 
Jaybird's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Nor*Cal
Posts: 5,488
Liked 275 Times on 198 Posts
Likes Given: 94

Default

Ya know that is a good ?? I really don't see any reason to add it at this point. Why don't you post the recipe and lets look at it.
Jay

__________________
Need a False Bottom for your Keg, Kettle or Cooler?

I have been making custom False Bottoms for just about everything since 2008

Nor Cal Brewing Solutions, Reddings local homebrew store
(530)243-BEER and (530)221-WINE


Still have questions PM me here or hit the website.

http://www.norcalbrewingsolutions.com and like us on Facebook https://www.facebook.com/NorCalBrewingSolutionsfor Facebook only promos too
Jaybird is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2009, 12:35 PM   #3
gratus fermentatio
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 8,565
Liked 754 Times on 528 Posts
Likes Given: 1992

Default

You really don't need it now that you're racking to secondary. It would've helped with the raisins & dates in primary, but now that it's off the fruit, there's really no reason for it as it will clear on it's own given time. Regards, GF.

__________________
gratus fermentatio is online now
 
Reply With Quote Quick reply to this message
Old 11-05-2009, 02:14 PM   #4
jcobbs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Alabama
Posts: 469
Liked 5 Times on 5 Posts

Default

I made a wine from pear nectar that was boiled with the fruit. At the time of my primary I didn't have any pectic enzyme, but I added it to the secondary and it turned out nicely clear. GF may be right; it might have cleared anyway, but it didn't seem to hurt anything and it may have helped.

__________________
Hickory Glynn Winery & Brewery
jcobbs is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2009, 03:24 PM   #5
ruger12pk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Moline, Il
Posts: 142
Default

Thank you all for these great replys!!! Ill look into this and get back with you when this batch is done!

__________________

"I do not love the bright sword for it's sharpness, nor the arrow for it's swiftness, I love only that which they defend.”

ruger12pk is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2009, 03:26 PM   #6
KCWortHog
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Kansas City MO
Posts: 110
Liked 2 Times on 2 Posts
Likes Given: 6

Default

You could also use a fining agent, such as gelatin or sparkalloid. That should clear it up pretty quickly.

__________________
KCWortHog is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2009, 04:12 PM   #7
bubbachunk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Fort Smith
Posts: 645
Liked 6 Times on 5 Posts

Default

Just give it time. I have made multiple cysers with fresh pressed cider and they cleared up for the most part in 4-5 months. Also I never added any PE

__________________
bubbachunk is offline
 
Reply With Quote Quick reply to this message
Old 11-06-2009, 02:57 AM   #8
ruger12pk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Moline, Il
Posts: 142
Default

Thanks Bubba and everyone for all this awesome advice!

__________________

"I do not love the bright sword for it's sharpness, nor the arrow for it's swiftness, I love only that which they defend.”

ruger12pk is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Using pectic enzyme flyangler18 Cider Forum 14 08-18-2012 11:39 PM
Pectic Enzyme in Secondary ruger12pk Mead Forum 4 06-09-2009 11:01 PM
Reaction from Addition of Pectic Enzyme dav8dav Cider Forum 7 01-08-2009 05:30 AM
Pectic Enzyme in Secondary Schmitz Cider Forum 6 10-17-2008 04:40 PM
pectic enzyme? WheaYaAt Beginners Beer Brewing Forum 5 10-14-2008 04:11 PM