Should I add sulfites when I add pectic enzyme, or after?

[tstorm]

This is my first time using pectic enzyme before pressing - I'm hoping it'll increase my yield. The process I expected to follow was to mill, add pectic enzyme, let sit at 65F for 24 hours, then press and add sulfites.

Should I be concerned about wild fermentation during the 24 hour pectic enzyme treatment? I'm afraid that without sulfites I'll get some unwanted activity. But I also don't want to sulfite twice (before pectin treatment and after pressing).

What's your process?

Thanks!

 

[Yooper]

This is my first time using pectic enzyme before pressing - I'm hoping it'll increase my yield. The process I expected to follow was to mill, add pectic enzyme, let sit at 65F for 24 hours, then press and add sulfites.

Should I be concerned about wild fermentation during the 24 hour pectic enzyme treatment? I'm afraid that without sulfites I'll get some unwanted activity. But I also don't want to sulfite twice (before pectin treatment and after pressing).

What's your process?

Thanks!

Generally, I use the sulfites first, to kill wild yeast and bacteria, then 12 hours later add the pectic enzyme, and then 12 hours after that I add the chosen yeast strain.

 

[tstorm]

Thanks... but...

It sounds to me like you're talking about adding pectinase after pressing for clarifying - and I totally agree with your process if that's the case (that's what I usually do).

In this thread I'm talking about adding pectinase to the milled pulp, before pressing, to break down pectin and improve yield.

 

[Yooper]

Thanks... but...

It sounds to me like you're talking about adding pectinase after pressing for clarifying - and I totally agree with your process if that's the case (that's what I usually do).

In this thread I'm talking about adding pectinase to the milled pulp, before pressing, to break down pectin and improve yield.

I don't think that if you have a decent press that pectinase will markedly or measurably increase your yield. My pulp out of the press is dry to the touch and feel, and without much left to it.

 

[tstorm]

Hm. Just going off of what I've read, I have no experience with this application of pectinase so I can't say for sure. Guess there's really only one way to find out... time for a day of press experiments.