pectic overdose

[T.grantham]

1 st batch......dumb, dumber........ mixed batch according to Jack Keller site for welche's white grape and raspberry concentrate... when he called for 1 tsp pectic enzyme,that's what I put...........1 teaspoon pectic enzyme[liquid concentrate] after thinking for a while decided he was calling for powdered enzyme not liquidconcentrated form.Soooooooooo what now? do I need to throw this juice out and start over or can it be fixed??? BTW, just added yeast last night,smells good,little activity tonight.thanks.


Also I need recipe for 5 gal batch of frozen, peeled, hard pears.I have @ 25 #'s in freezer.

 

[Hippie]

No problems T. The pectic enzyme won't hurt. The wine will clear very well probably!


My advice on the pears is the same as my apple advice. Press the juice out and use it without the pulp. 25 pounds of good ripe pears is about right for 5 gallons of finished wine.Use a conglomerate ofall the recipes you can find on the internet, including Jack's site.I heard many years ago that pear juice makes a very good chardonnay type wine, fermented on french oak.I have been wanting to do it and will someday.

 

[T.grantham]

thanx,


foaming in the bucket this morning,smells good. thanks again