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View Full Version : Pectic Enzyme(powder) in pear/honey mead



ryanshanaman
01-19-2014, 05:19 PM
18lbs pears juiced into about 1.5 galons
10lbs honey

will be 3 gallons total

when and how much enzyme should I add? before pitching the yeast? if so how many hours before and at about what temp?

McJeff
01-19-2014, 05:33 PM
i think i used 1/2 tsp per total gallons. you would have to put a crap ton in to be too much.

EDIT: I normally start my meads in the evening, let the pectic enzyme work over night and pitch my yeast in the am.

EDIT EDIT: :P room temp

Midnight Sun
01-20-2014, 01:32 AM
I concur, 1/2 to 1 tsp per gallon. Let it work for 12-24 hours before pitching. If you are afraid of infection, then dose the must with kmeta at the same time as you dose with pectic enzyme.

You can also add the enzyme after fermentation, but alcohol inhibits the reaction. Double the dose to compensate.