Hi folks, I have what I hope is a straight forward question. I've been looking over a bunch of recipes and finally noticed that with many, if not most, they have you add the nutrient, tannin, acid blend and Campden tablet after the must cools. Then 12 hours later, they have you add the pectic enzyme. After another 12 hours, the yeast.
My questsion are:
- Would the heat destroy or damage the first ingredients? I know you wouldn't want to put them into boiling water, but does it really have to cool to room temperature?
- Why do you wait to add the pectic enzyme? Would it hurt anything if you added everything but yeast at the same time?
- Are the times critical? Say I was going to be away the entire day, could I add the enzyme of yeast after, say 5 hours?
I would like to know your opinion on what yeast to use for fruit wines. I've been using Montrachet and Champagne yeast, but I've heard that Cote do Blanc leaves a fruitier flavor. Any opinions on this? Would using a different yeast allow me to get away without sweetening?
Thanks
Greg