Pectic Enzyme Question

[ThePickle512]

When using Pectic, is it just added to the carboy before the yeast and agitated until it is dissolved or is there a special method to adding it? Thanks.

 

[Yooper]

I stir it in while stirring in the other ingredients, except for yeast. If you're not using other ingredients (like sugar or tannin), just stirring it in will work fine.

 

[scottballz]

you should add it 12 hours after sanitizing your must with potassium metabisulfite or campden tablets. this is, of course, if you are using fresh pressed cider. then let it sit another 12 hours or so. I prefer to sulfite and add the pectic enzyme in a 7 gallon bucket, then transfer it to the carboy and add yeast then, just because it is much easier to stir but it is entirely up to you. you should take the time and watch the video I attached. It literally explains everything from start to finish.
Cheers

 

[ThePickle512]

Thanks for the tips. This batch is not fresh pressed, but I am using a peach nectar that has left a lot of pulp and cloud in the past. Is it necessary to let it sit for 12 hours before pitching the yeast? Also, no other sulfides or additives will be used. Thanks.

 

[Yooper]

Thanks for the tips. This batch is not fresh pressed, but I am using a peach nectar that has left a lot of pulp and cloud in the past. Is it necessary to let it sit for 12 hours before pitching the yeast? Also, no other sulfides or additives will be used. Thanks.

No, it's not necessary to let it sit for 12 hours if not using sulfites! Just go ahead, mix everything up, and then add the yeast to it.