clearing issue

nlkips · May 21, 2013

Never mind, I just looked up the enzyme. Is that something that can be added now or is it better in the beginning?

Thanks again for the help

CBell · May 21, 2013

clears the haze from fruit juices; added at the start in most fruit wines, figured I could have a pectin haze from lemon juice, even if commercial, so treated with pectic enzyme to break it down. They should carry it; it is a common ingredient. If you add it unnecessarily it doesn't do any harm or impart off flavors, and is pretty cheap, so when my SP didn't clear i figured it was worth it.

nlkips · May 22, 2013

So I got the pectic enzyme and it calls for 1/2 tsp per gallon of must. I'm past the fermenting stage and dealing with 23 litres approx. So do I add a tsp or 2 or do I match this up with the total liquid in the carboy?

novalou · May 22, 2013

nlkips said:
So I got the pectic enzyme and it calls for 1/2 tsp per gallon of must. I'm past the fermenting stage and dealing with 23 litres approx. So do I add a tsp or 2 or do I match this up with the total liquid in the carboy?

23L is six gallons. So for 1/2 tsp per gallon, add 3 tsp. mix well.

nlkips · May 23, 2013

Haha I feel like a *******. Was thinking the must was the juice concentrate, but figured I'd ask

nlkips · May 28, 2013

Thanks for the help guys. I think the pectic enzyme worked. Cleared yesterday and stole a glass today and it is tasting awesome. I just put on a malbec kit yesterday and will use the yeast slurry to make the next batch.