pectic enzyme for peach mead

[Kershner_Ale]

Hey folks,

I'm making a peach mead. I want to add all the peaches (frozen first, then thawed) to the secondary. It is my understanding I need to add pectic enzyme to the mead prior to adding the peaches, or else I'll have a cloudy hazy mead that'll take a very long time to clear. Correct? If so, how much pectic enzyme do I add? Do I add, let sit for a few days before adding the peaches? Or add pectic enzyme with peaches at the same time?

Thanks,

Jeff

 

[DNSDies]

I just looked up this information for my cyser (apples are loaded with pectin).

Rule of thumb is 1/2 a tsp per gallon, add it to the heated must when you melt in the honey then add fruit. Let it sit til it cools, aerate the must, add your first stage nutrients and pitch your yeast.

 

[BryanThompson]

I usually just chop up the peaches then add them to the fermenter with the enzyme if I am doing it in secondary.