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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > too late for pectic enzyme?
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Old 09-29-2008, 07:24 PM   #1
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Default too late for pectic enzyme?

ok i have everything going in primary d47 was pitched last night and of all the things i forget, i forgot to put the pectic enzyme in. will it hurt to add it now or should i wait for secondary when i add more peaches anyways. and will it do any good at that point.


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Old 09-30-2008, 12:14 AM   #2
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after about two hours of searching various sites and forums i finaly found one poor soul that had added pectic enzyme durring active primary fermentation. after the addition of the pectic enzyme fermentation almost stopped all together, it took a couple days for it to build back up and resume its course


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Old 09-30-2008, 12:24 AM   #3
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Wait till secondary.
and maybe even after you come off the fruit.
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Old 09-30-2008, 01:13 AM   #4
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how long should i leave it on the fruit
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Old 09-30-2008, 01:56 AM   #5
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Peaches?
2 weeks minimum. Then taste it and give it another week or 2, then expect MONTHS to clear.
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Old 09-30-2008, 09:46 PM   #6
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When is the correct time to add it? I ordered some for a prickley pear mead that I'm going to make soon.
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Old 10-01-2008, 01:11 AM   #7
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i read one person adds it 12 hours after cambden tablets i dont know if you can add the both at the same time or not but youll want to add it prior to pitching yeast so i figure pitching same time or a little after cambden should do
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Old 10-01-2008, 01:30 AM   #8
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Quote:
Originally Posted by BBBF View Post
When is the correct time to add it? I ordered some for a prickley pear mead that I'm going to make soon.
It's best to add it about 12 hours after any sulfites, and about 12 hours before pitching yeast. So, I sulfite my must and then 12 hours later add the pectic enzyme. Twelve hours later (24 hours from mixing and sulfiting the must), I pitch the yeast. You can do your yeast starter in the meantime, with unsulfited must, if you want. I usually use dry yeast and don't do yeast starters.
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Old 10-01-2008, 01:51 PM   #9
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Thanks. I also only use dry yeast
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Old 11-15-2008, 01:03 AM   #10
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thanks for the info guys. i ended up adding pectic enzyme to secondary when i racked onto more peaches. it has started to clear up substantially. getting close to the time to rack for a third time to get it off of the new fruit and off of the 3/4" of lees.


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