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Wondering if anyone has used HC and/or PEC5L? Scott claims these enzymes help decrease turbidity & aids in filtering, I assume by making the solids drop instead of remaining suspended. Maybe instead of K&C.I've been making the FWKs without any of their chems. My wife, who has an excellent palate, tried a Meritage today. One had the full run of chems & the other had none, She thought the one w/o the chems had a more layered flavor as it passed her tongue vs a big bam with all the flavors at once. I am using ColorPro and mixing my yeast with Fermaid & Go-Ferm according to their directions.
Wondering if anyone has used HC and/or PEC5L? Scott claims these enzymes help decrease turbidity & aids in filtering, I assume by making the solids drop instead of remaining suspended. Maybe instead of K&C.
I've been making the FWKs without any of their chems. My wife, who has an excellent palate, tried a Meritage today. One had the full run of chems & the other had none, She thought the one w/o the chems had a more layered flavor as it passed her tongue vs a big bam with all the flavors at once. I am using ColorPro and mixing my yeast with Fermaid & Go-Ferm according to their directions.
