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Old 02-18-2013, 08:32 PM   #1
Pugs13
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Hey everyone I am doing a peach ale and am going to puree and pasteurize the frozen peaches before throwing into the secondary. I have heard not to pasteurize because it could cause pectin haze. I have also heard if you keep it at a 160F you will be fine. Either way, does the gelatin finings work on pectin haze if I were to add that before kegging? Thanks
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Old 02-19-2013, 02:30 PM   #2
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Anyone? Any thoughts or opinions?
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Old 02-19-2013, 03:37 PM   #3
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I make and know of others that make peach wine. I have NEVER seen it crystal clear so I would agree with the pectin haze. What will get rid of it? I have no idea...lol. IMHO the tiny amount of chill/pectin haze is not going to make the end product better or worse.
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Old 02-19-2013, 05:32 PM   #4
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You can use pectinase, or "pectic enzyme," carried by most brew shops. Used it in a raspberry beer. Works great!
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Old 02-19-2013, 07:47 PM   #5
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Quote:
Originally Posted by Captain Damage View Post
You can use pectinase, or "pectic enzyme," carried by most brew shops. Used it in a raspberry beer. Works great!
I saw that you need to use or add it before fermenting, I already pasturized and racked beer over pureed peaches. Can you use it after or maybe rack into a third vessel or use it right before kegging like the gelatin finings or is it something you need to use sooner? Thanks
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Old 02-19-2013, 08:01 PM   #6
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I've used it post-fermentation. Added to secondary after the raspberries were done fermenting. Went from cloudy to crystal clear in a day.
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Old 02-19-2013, 08:11 PM   #7
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Quote:
Originally Posted by Captain Damage View Post
I've used it post-fermentation. Added to secondary after the raspberries were done fermenting. Went from cloudy to crystal clear in a day.
Sounds good. I think what I will do then is rack to a third vessel after 1 week of secondary. Take taste test and use the PE and see what happens. Once I keg I will still use the gelatin finings since the yeast I used did not drop as much as I am used to. I used European Ale Yeast, said it was a good strand for fruit beers, this is the first fruit beer I have made so I figured what the heck let's go for it. I have ready other people talking about adding acid or something when they bottle for taste? What is that all about, or maybe it was for meads? Thanks again.
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Old 02-26-2013, 02:50 AM   #8
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Quote:
Originally Posted by Captain Damage View Post
I've used it post-fermentation. Added to secondary after the raspberries were done fermenting. Went from cloudy to crystal clear in a day.
How much did you use for 5-6 gallons? It states to use 1/10 tsp per lbs. of fruit. I have 7lbs. of fruit, so what is 7/10 or .7 of tsp?
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Old 02-26-2013, 05:06 PM   #9
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I didn't really measure it. Mine said something about n drops per gallon, but I just squirted it in until I was sure I had a good deal more than the proscribed amount. It's an enzyme, so more=faster.
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