This has been discussed recently, and I'd like to find out exactly what you do. The way I read it, you put the fruit and the water in the primary. Add in the pectic enzyme. Stir and let the pectic enzyme work for 48 hours. Continue on with the recipe. That sound about right? How much pectic enzyme would I use? Thanks.
Greg
You usually add 1-2 tsp. per 4 pounds of fruit or per gallon. The pectic enzyme works best in a warm environment.
In message , Greg writes
I never knew a liquid pectic enzyme even existed. I still consider myself something of a newbie after a few years of wine making, hence my not knowing this fact.
In message , Jay Enterkin writes
I use the liquid pectic enzyme. Their instructions call for 10 drops per gallon.
Karen
danthemen wrote:
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