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beekind
08-09-2009, 02:45 AM
i'm just not really sure when to add pectinase. is it only when the fruit has been brought up to high temperatures, fruit of questionable history, etc.?
or is it dependent upon the type of fruit?
just wondering if i've added it when i didn't need to.
-dave

Medsen Fey
08-09-2009, 01:17 PM
Since the pectic enzymes are proteins that will bind with yeast products and precipitate out eventually, leaving no flavor issues, I use them liberally whenever I have fruit in. If you are using fruit with relatively low pectin and not heating the fruit, you probably don't need the enzymes for clarity, but the enzymes may have other benefits including increased fermentation speed and the production/release of more aromatic compounds.

In fruits that are high in pectin such as apples or citrus, and which have been heated, without the enzymes you'll probably have a haze.

beekind
08-10-2009, 01:58 AM
thanks, Medsen.
all of that information will come in handy (lots of produce in the works, this fall-it's nice being a produce manager at an organic food co-op;D).
and, as always, you aswered the next questions that were coming (and a couple i hadn't thought of, yet).
-dave