AnotherFinch
Well-Known Member
I'm about to start a 5-gallon batch of mead using 15-pounds of honey, 2-gallons of apple juic,e and 3-gallons of water, with a small bag of blackberries and blueberries in to give it just a tiny flavor. While I'm waiting on a new airlock and lid to come in the mail I figured I should look into other stuff like clarifying agents that I could order as well before I start it. So naturally I'm going to order some pectic enzyme to add in before the brew starts.
Now, I already have a 5-gallon batch of apple wine brewing, and based on past experiences I expect it to come out pretty clear but I was wondering if there are any benefits/problems to adding pectic enzyme to that batch 5-6 days after pitching the yeast? Should I just leave the apple wine alone and include the pectic enzyme with the mead only?
Now, I already have a 5-gallon batch of apple wine brewing, and based on past experiences I expect it to come out pretty clear but I was wondering if there are any benefits/problems to adding pectic enzyme to that batch 5-6 days after pitching the yeast? Should I just leave the apple wine alone and include the pectic enzyme with the mead only?
