Blackberry season is just around the corner, and I have melomel on my mind. I made some pretty good stuff last year, but had an issue. After secondary ferment was complete, I had about a gallon on some sort of gel/pectin like substance which had precipitated out on the bottom. I never used pectic enzyme, but have never had this issue in the past.
I have also heard that you shouldn't squeeze the pulp bag too hard when transferring from primary to secondary or else this sort of thing is bound to happen, which seems like a terrible waste of valuable juice and flavor. Perhaps squeezing all the juice out of the bag necessitates extra enzymes?
Or is there something else that could be causing this?
I have also heard that you shouldn't squeeze the pulp bag too hard when transferring from primary to secondary or else this sort of thing is bound to happen, which seems like a terrible waste of valuable juice and flavor. Perhaps squeezing all the juice out of the bag necessitates extra enzymes?
Or is there something else that could be causing this?