> Hello,
> >
> > My name is Bob and I'm new to wine making and to newsgroups.
> >
> > I live down south in Alabama and have a small blueberry operation
> > started. This year I thought I'd try my hand at making blueberry wine.
> > I just started my first 3 gallons the day before yesterday.
> >
> > Right away, I've a question. My recipe called for 1 tspn of pectic
> > enzyme per gallon. The directions on the bottle were confusing so I
> > added only a two teaspoons. Since then, I've read there is a dry
> > powder form of pectic enzyme and that was probably what was called for
> > in the recipe. What I had bought was a liquid solution and I'm pretty
> > sure I've used an lot more than is called for.
> >
> > Now my question is, what is all this pectic enzyme going to do to my
> > first batch? Should I chuck it and not waste my time waiting on a bad
> > wine or what?
> >
> > Thanx y'all,
> >
> > bob
>
> Bob,
> If the liquid solution you used was known as "Pectinex 3XL" or something
> similar, then 2 teaspoons is an enormous amount to use for 3 gallons. You
> can rest assured however that your wine is fine and should not suffer any
> adverse effects because of this. At least you shouldn't have any pectin haze
> problems ;-)
>
> Cheers,
> Pete
Thanx Pete,
This particular product was made by Crosby & Baker LTD, Westport, Ma/Atlanta, Ga. The label says to use 1/4 teaspoon per 5 gallons, but didn't say for what product.
Inexperience and the fact that the local health food store people I'd bought it from were more into making beers than wine led me to disregard the label directions.
Anyway, I appreciate the info. The next time I think I need 2 full teaspoons of this pectic enzyme solution, I'll know to pick lots more berries, buy a wheel barrow to haul the sugar, and get a much much much bigger bucket for the must.
Thanks again and cheers,
Bob