LoneTreeFarms
Well-Known Member
is this stuff the same as pectic enzyme? it's the one on the left it's usually found in the canning section of the grocery store.
pectic enzyme
- Thread starter LoneTreeFarms
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nope it is the opposite, it is pectin, which is what you don't want. Pectic enzyme breaks down pectin. Using it in your wine, at the very least would create a haze and at the worst, turn your wine in to jelly.
Dicky
Well-Known Member
Yes, you don't want to put that in. It's used to make jams.
And a pectic haze is a rubbish thing to get in your wine. No matter how great the wine tastes, you can't get over the fact that it looks terrible. I had to dump a whole batch of sloe wine because of it.
Lesson learned!
Dicky
And a pectic haze is a rubbish thing to get in your wine. No matter how great the wine tastes, you can't get over the fact that it looks terrible. I had to dump a whole batch of sloe wine because of it.
Lesson learned!
Dicky
Pith
Well-Known Member
D:
You dumped wine JUST because it was hazy. Wow. I would've just drunk it from stoneware or something.
You dumped wine JUST because it was hazy. Wow. I would've just drunk it from stoneware or something.
OP
OP
LoneTreeFarms
Well-Known Member
thanks all! I appreciate the quick responses
Dicky
Well-Known Member
Pith said:
It looked like dirt. It really wasn't a great loss. I know where I can get an abundance of sloes when they're in season now so i'll try again next year.
Dicky
