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Skervy
07-29-2009, 05:46 PM
Greetings,
I am going to make a prickly pear fruit mead this weekend and was wondering if anyone knew if using this fruit requires pectic enzyme? Also, if it does when should it be added? I plan to boil down my fruit to a syrup (I'll be starting with about 5 gallons of fruit). Thanks in advance for any advice!

dogglebe
07-29-2009, 06:04 PM
I add pectic enzyme when I add yeast. It works better in a non-alcohol environment.


Phil

afdoty
07-29-2009, 06:49 PM
Greetings,
I am going to make a prickly pear fruit mead this weekend and was wondering if anyone knew if using this fruit requires pectic enzyme? Also, if it does when should it be added? I plan to boil down my fruit to a syrup (I'll be starting with about 5 gallons of fruit). Thanks in advance for any advice!

Here's a thread I started on Pectic Enzymes:

http://www.gotmead.com/forum/showthread.php?t=14389

And try doing a Forum Search......there's a lot out there.

capoeirista13
07-30-2009, 09:29 AM
I don't believe that prickly pear needs pectic enzyme, I think the sludge is heavy and after fermentation stops it kind of sinks to the bottom. Also I would suggest visiting Afdoty's thread on pectic enzyme if you get the chance it is pretty informative on the subject.