So... I got some pectic enzyme from the home brew store today. It says the packet contains pectinase and maltodextrin. Hope the maltodextrin is ok.
I'm making a blackberry mead. The plan is to freeze the blackberries, then put them in a sanitized mesh bag and in the carboy along with honey and water. Let them thaw and while that's happening, add the pectinase as well. My guess is to then let it come to room temperature before pitching the lalvin 71b yeast. The questions are:
1. Does pectic enzyme have an optimal temperature for it to do the job?
2. Will it work in the fridge? (Should I put the carboy with the pre-yeast must in the fridge overnight?)
3. How long do I have before the berries begin to spoil, if I haven't pitched the yeast?
3. How long does it take for pectinase to break down the pectin?
I'm making a blackberry mead. The plan is to freeze the blackberries, then put them in a sanitized mesh bag and in the carboy along with honey and water. Let them thaw and while that's happening, add the pectinase as well. My guess is to then let it come to room temperature before pitching the lalvin 71b yeast. The questions are:
1. Does pectic enzyme have an optimal temperature for it to do the job?
2. Will it work in the fridge? (Should I put the carboy with the pre-yeast must in the fridge overnight?)
3. How long do I have before the berries begin to spoil, if I haven't pitched the yeast?
3. How long does it take for pectinase to break down the pectin?