Timing of pectic enzym & kmeta

[WineYooper]

Have I made a mistake adding my pectic enzyme at the same time as kmeta? I was putting the must together and added the enzyme in before reading on in the recipe and wonder what harm this will do. A rookie mistake. I don't believe it will ruin anything except maybe the enzyme. If so do I just add more in another 12 hours?

 

[winemaker_3352]

Some people add them at the same time - others don't. Luc did a study on this and proved that the pectic does act better if you wait for a period of time after adding the k-meta in.

I don't think you screwed this up. What are you making and how much?

 

[surlees]

Usually you want to wait 12 hours or more after sulfiting before adding enzyme. I think I would add pectic enzyme again when 12 hours or more has past just to avoid pectic haze forming later.

Fred

 

[WineYooper]

Making a 6 gallon batch of blackberry, raspberry, & cranberry combo. First try at this and really smells good right now. I am in the process of doing an acid test on it right now to see where I'm at. First time acid testing so am following Luc's method for red musts.

 

[winemaker_3352]

I would add some more in as well - it won't hurt anything by adding more in.

 

[WineYooper]

Thank you for the replies!