Pectin Enzyme + Campden

From what I read, it is ok. The reason some people add yeast a little bit after the pectin, is so the gasses that pectin give off have a chance to dissipate a bit before the yeast.

Barry,

There are several misconceptions in the home winemaking literature and "wait several hours after adding sulfite before adding yeast" is one of them.

All of the yeast manufacturers recommend adding their yeasts immediately after adding sulfur dioxide (check their literature or internet sites). Here's why. Commercial yeast is NOT sensitive to moderate amounts of SO2, but native yeasts are stunted for several hours by moderate amounts. So, if commercial yeast is added at the same time as the SO2, the commercial yeast has several hours to multiply before the native yeast becomes active again. The large population of commercial yeast then dominates the fermentation until completion.

Lum Del Mar, California, USA

Lum,

Thanks for the information. I thought that was the case as well. The question was pertaining to Pectic Enzyme, however. Do you have any knowledge about effects of SO2 on pectic enzyme that you could share? I suspect, since it is just the enzyme, and not 'alive' it should be fine, but I don't know.

Thanks.

Dunno, but since SO2 is specifically used to de-activate enzymes (e.g., some of the enzymes responsible for browning), I always try to add them separately.

SO2 doesn't de-activitate ALL enzymes though, like laccase, but I figure it's better to be safe than sorry.

I normally add SO2 at crush, and for whites add the enzyme at the beginning of fermentation, when it's warm again the the enzyme can do some good. For reds, I wait to add the enzyme to reds until the second or third day.

Dave

**************************************************************************** Dave Breeden snipped-for-privacy@lightlink.com

immediately

fermentation

Barry, I pretty much follow the procedures Dave has outlined above. In general, I try to add materials one at a time because some materials just don't like each other (like adding SO2 and acid at the same time). Lum Del Mar, California, USA

Commercially, we tip both in at the crusher. However, we make up separate buckets of each (enzyme and PMS). As Lum says, it is safest to add any additive separately, even if they are being added at the same time.

You _can_ add PMS and acid in the same bucket, but I'd rather not be around when you do...

Cheers,

Andrew