pectic enzyme dilemma - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > pectic enzyme dilemma

Reply
 
Thread Tools
Old 01-07-2012, 03:36 AM   #1
regulatedhobbyist
Recipes 
 
Dec 2011
Loveland, Colorado
Posts: 136



So I just realized that My melomel, with 36 oz blackberries total now (1 gallon batch), does not have pectic enzyme in it. Should I add some, or should I have done it from the beginning? What will happen if I add it now?



 
Reply With Quote
Old 01-07-2012, 03:47 AM   #2
MedsenFey
Recipes 
 
Jan 2010
Florida
Posts: 1,034
Liked 16 Times on 16 Posts


It won't really be needed unless you heated up the fruit. With berries you don't have to worry about it.


__________________
"Our results are merely the result of carefully managing the transformation of bee spit into yeast excrement."
--- Wayneb

 
Reply With Quote
Old 01-07-2012, 03:53 AM   #3
regulatedhobbyist
Recipes 
 
Dec 2011
Loveland, Colorado
Posts: 136


Cool that's good to know. I read one of your posts about freezing then thawing. I went a step further and pureed. 18 oz in primary, 18 oz in secondary. It's just a little hazy but not bad. I assume then it will clear okay?

 
Reply With Quote
Old 01-07-2012, 07:36 AM   #4
fatbloke
Recipes 
 
Dec 2006
UK - South Coast.
Posts: 2,699
Liked 182 Times on 167 Posts


Pectic enzyme helps with pectin hazes, but it can also help with colour and flavour extraction.

You can use it before or after fermentation. Though I notice that if you use it before its something like 1 tsp per gallon, whereas after the ferment, it'd be 2 tsp per gallon.

In this instance I'd have thought it best to leave it, when all the lees/sediment have dropped out, then if its still hazy, hit it with pectolase then.

Oh, and never puree the fruit.
__________________
"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

 
Reply With Quote
Old 01-07-2012, 03:00 PM   #5
MedsenFey
Recipes 
 
Jan 2010
Florida
Posts: 1,034
Liked 16 Times on 16 Posts


The problem with making a puree of blackberries is that it tends to crack the seeds and creates excessive bitterness and astringency from the seed tannins.
__________________
"Our results are merely the result of carefully managing the transformation of bee spit into yeast excrement."
--- Wayneb

 
Reply With Quote
Old 01-08-2012, 06:21 AM   #6
regulatedhobbyist
Recipes 
 
Dec 2011
Loveland, Colorado
Posts: 136


Bloke, Medsen,

Thank you. I think you both have ingrained it into my head enough over the last couple weeks that I now know that I will never, ever, never, probably not ever puree my blackberries again.

I am pretty stubborn though...

Thank you though for the advice on the pectic enzyme. I'll let it clear, after it's all done. Then I'll whether I need to add the pectic enzyme.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pectic enzyme jtrux Mead Forum 2 12-26-2011 02:38 AM
Pectic Enzyme in Secondary ruger12pk Mead Forum 4 06-09-2009 11:01 PM
too late for pectic enzyme? socalamcor Mead Forum 10 11-17-2008 04:44 AM
Pectic Enzyme Preparation devaspawn Mead Forum 7 09-04-2008 02:36 AM
Use of Pectic Enzyme bluespook Mead Forum 11 08-04-2008 08:12 PM


Forum Jump