Campden Tablet and Pectic Enzyme

jim 19 years ago

Hi, I am just starting a new must and started wondering after I've added the crushed campden tablet to the must... The recipes I base my wines on all suggest you give 12 - 24 hours after using the campden tablet and before adding pectic enzyme. Obviously they say this for a reason.

However, I was wondering is pectic enzyme really that badly affected by the campden tablet? It isn't a living substance, but I'm sure its possible for sulfite to retard other chemical processes.

I'm happy to wait, but has anyone had experiences of using pectic enzyme sooner than that after adding the crushed campden tablet? Or do y ou know why the delay is required anyway?

Many thanks for any information as always, Jim

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pp 19 years ago

crushed campden tablet to the must... The

campden tablet and before adding pectic

campden tablet? It isn't a living

sooner than that after adding the crushed

It's fine, don't worry. The instructions are a relic from the old days, with the enzymes manufactured these days there is no need to wait - in fact, it could be counterproductive because it also delays the time when the yeast is pitched.

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jim 19 years ago

Excellent, that's good news, thanks very much for the info!

Jim

crushed campden tablet to the must...

campden tablet and before adding pectic

campden tablet? It isn't a living

sooner than that after adding the crushed

Vote

jim 19 years ago

Actually going slightly OT for the thread...

Does anyone know why is it advisable to add campden tablets to a must once it has cooled rather than it is hot? I added one to a must which was still rather warm by accident. It smelt strongly of sulfite once added. I presumed that sulfite gets evaporated out too quickly if the must is too warm, but I'd love to know the answer.

Jim

crushed campden tablet to the must...

the campden tablet and before adding

campden tablet? It isn't a living

sooner than that after adding the crushed

Vote

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