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Old 01-18-2013, 11:06 AM   #1
Jan 2013
Posts: 7


I have been experimenting with adding fruit at the end of the boil but I often get a haze, which I assume is a Pectin haze as I have no problems with clarity in my other beers.

I know that Pectinase can be used to reduce this but I am uncertain when to add it. Some things I have read say to add it when I add the fruit but I have also read that pectinase has an optimum temp of 50C. So if I add it at the end of the boil, when I add the fruit, I am worried that the enzyme will denature and have no effect.

Is it ok to add the pectinase at the end of the boil when I add the fruit? If not, when should I add it?


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Old 01-18-2013, 02:56 PM   #2
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Jul 2006
State College, Pennsylvania
Posts: 3,379
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I'd be tempted to add it to the fruit and hold it at 50 C BEFORE adding it! Then you won't have to worry as much about sanitation and losing enzyme activity.
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Old 01-18-2013, 09:02 PM   #3
Dec 2009
N. Idaho/NW Washington
Posts: 103

Many people who make wine out of blackberries and other berries/fruits don't boil their fruit.

That said, they're just throwing pectinase right into the fermenter.

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