Pectic Enzyme in Secondary

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.

gratus fermentatio said:

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.

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Thanks! I will go ahead and use the pectic then. The reason I only leave it on the fruit for like 4 days. The last time I did this I checked it at 4 days out and it was perfect! A nice berry flavor with a sweet =honey finish and a wonderful color. I bottled it and it was like the most requested mead ive made so far! Im thinking had I left it on the fruit for any longer it would have been way to heavy and syrupy for me...I like just a nice light flavoring to the mead....it was really nice.

If it ain't broke, don't fix it.

gratus fermentatio said:

If it ain't broke, don't fix it.

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You got that right brother!....