SanAequitas
Member
So, pectic enzyme is a great addition to any mead or beer with fruit in it. But what's the difference between it and pectin, used in gelling for jams/jellies? Would that be the same usefulness? Different? More like gelatin and only for clarity, not with juicing/flavor boost?
Yes, I know the citric acid adds acidity, I'm mainly wondering about pectinase vs pectin for brewing purposes.
Pectic enzyme: pectinase, and maltodextrin and/or dextrose monohydrate (as a carrier)
Pectin: dextrose, fruit pectin, citric acid
Yes, I know the citric acid adds acidity, I'm mainly wondering about pectinase vs pectin for brewing purposes.
Pectic enzyme: pectinase, and maltodextrin and/or dextrose monohydrate (as a carrier)
Pectin: dextrose, fruit pectin, citric acid