Heres one about sulfate and pectic enzyme

[scotty]

I have read that I should sulfate, wait 24 hours then add


pectic enzyme.
If this is an ironclad rule then life is difficult because im


trying to get a routine going for starting any batch of wine.
I also see in recipes where both are added at the same time and


waiting at least 24 hours before pitching. Naturally all other


adjustments are made before pitching.
Again i read where some of the more experienced winos((couldnt


resist lol)) on this site add both at the same time.
Whats the rule and what is acceptable etc?????


Thanks

 

[smurfe]

Sotty, I think it is based on who writes the recipe. I normally add the sulfite's and pectic enzyme and wait 24 hours before the yeast. The only time I wait for the pectic enzyme is if the temperature of the must/juice is too warm such as after you just poured very hot water over your bag of fruit. I then wait until the temps are down to at least the 80's and add. I then let the temps get down to the low to mid 70's before the yeast is added. If I am using a fresh fruit I let the sulfite sit 24 hours before adding the yeast. If I am using a juice concentrate I just wait until the temps are in the advisable range.


Smurfe

 

[scotty]

Sotty, I think it is based on who writes the recipe. I normally add the sulfite's and pectic enzyme and wait 24 hours before the yeast. The only time I wait for the pectic enzyme is if the temperature of the must/juice is too warm such as after you just poured very hot water over your bag of fruit. I then wait until the temps are down to at least the 80's and add. I then let the temps get down to the low to mid 70's before the yeast is added. If I am using a fresh fruit I let the sulfite sit 24 hours before adding the yeast. If I am using a juice concentrate I just wait until the temps are in the advisable range.


Smurfe

I feel safe with a 24 hour wait before adding yeast to a sulfited juice but other than that, you say you are adding silfites and pectic enzyme at the same time provided the juice temperature is proper?????

I like that because i can get my juice prepared in the evening, then start my bentonite bottle at that timeand the next morning get my yeast starter bottle rollong all with the idea of having adjustments made by about 6 pm when i will stir in my bentonite and pitch.


I realize that starter bottles 12 hours in advance and getting bentonite prepared 24 hours in advance are a bit of an overkill but i really enjoy doing these extra things.




OOPS forgot to say thanks for the reply

Edited by: scotty