pectic enzyme dilemma

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regulatedhobbyist

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So I just realized that My melomel, with 36 oz blackberries total now (1 gallon batch), does not have pectic enzyme in it. Should I add some, or should I have done it from the beginning? What will happen if I add it now?
 

MedsenFey

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It won't really be needed unless you heated up the fruit. With berries you don't have to worry about it.
 
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regulatedhobbyist

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Cool that's good to know. I read one of your posts about freezing then thawing. I went a step further and pureed. 18 oz in primary, 18 oz in secondary. It's just a little hazy but not bad. I assume then it will clear okay?
 

fatbloke

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Pectic enzyme helps with pectin hazes, but it can also help with colour and flavour extraction.

You can use it before or after fermentation. Though I notice that if you use it before its something like 1 tsp per gallon, whereas after the ferment, it'd be 2 tsp per gallon.

In this instance I'd have thought it best to leave it, when all the lees/sediment have dropped out, then if its still hazy, hit it with pectolase then.

Oh, and never puree the fruit.
 

MedsenFey

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The problem with making a puree of blackberries is that it tends to crack the seeds and creates excessive bitterness and astringency from the seed tannins.
 
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regulatedhobbyist

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Bloke, Medsen,

Thank you. I think you both have ingrained it into my head enough over the last couple weeks that I now know that I will never, ever, never, probably not ever puree my blackberries again.

I am pretty stubborn though...


Thank you though for the advice on the pectic enzyme. I'll let it clear, after it's all done. Then I'll whether I need to add the pectic enzyme.:D
 
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