Since pectic enzyme is, obviously, an enzyme, what is the optimal temp for its enzymatic process?
Merry xmas one and all
sean
Pectic enzyme perfect temperature
Dec 09, 2006
2 Replies
Don;t know - but I use PE each year in our pear wine - and it seems to do great at 'normal' fermenting temps; we ferment in air temps in the low 60's, although we start the primary usually in the 70's - then move the wine to the cool room to undergo a 'low, slow' fermentation.
All I could find was a snippet on Jack Keller's site which says: "Pectic enzyme works best at cooler temperatures. Do not add it to musts above 75 degrees F."
Merry xmas to you too :)
great at 'normal' fermenting temps; we
the 70's - then move the wine to the
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