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I've got two cans of oregan fruit fermenting in 2 gal of apfelwein. One 2gal batch raspberry & one 2gal strawberry.
I'm expecting some pectic fruit haze.
Can you winemakers tell me how well dry pectic enzyme works? The LHBS has dry, no liquid.
I'm thinking of using it in a tertiary or at bottling. What's the best method of use from your experience?
Do I even need it in this???
Thanks!!
I'm expecting some pectic fruit haze.
Can you winemakers tell me how well dry pectic enzyme works? The LHBS has dry, no liquid.
I'm thinking of using it in a tertiary or at bottling. What's the best method of use from your experience?
Do I even need it in this???
Thanks!!