Im turning out a 5gal batch of traditional which will be finally racked into the seconday. To this I will be adding 5 pounds of blueberries for just a few days. Is it prudent to add Pectic Enzyme at this stage?
I'd use pectic enzyme with that fruit, but I'd also freeze, thaw, refreeze & rethaw those berries. It helps in juice & flavour extraction, it also helps the enzyme to break down the cell walls. I think I'd leave it on the fruit much longer than just a few days though, more like a month, but that's just me. You might consider sulfiting at this point, both to sanitize the fruit and to protect your mead from oxidation. Regards, GF.
If it ain't broke, don't fix it.
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