View Full Version : pectic enzyme and blue berry puree

03-17-2006, 12:28 PM
blu berry melomel

if im using blue berry puree do in need pectic enymes?
i have some im just not sure if i need to use it. if i do use it sould i add it to the primary or to the secondary?

also if i want to make a 2 gallon batch can i ferment that in a 6 gallons primery bucket and then rack to 2 1 gallon carboys to clear and age?

im not sure how full the primary must be to prevent oxidation?

here my recipe
7 lbs clower honey
3 blue berry puree
1/2 cup citrus camomile tea
2 gallons water
wyeast for sweet mead (smak pak)
forma k
pectic enzyme ?

i might add some vanilla and or cinnamon to each secondary

thanks for the help

03-17-2006, 12:42 PM
Whenever I use fruit in my mead, I use pectic enzymes. Even if it is a puree.

As far as head space is concerned, the primary fermenter is not where you need to worry about it. There will be so much CO2 released that your mead will be protected from oxidation there. When you rack it and the CO2 production decreases, you need to have as little head space as possible.

03-17-2006, 06:26 PM
FWIW, I didn't use any pectic enzyme in a blueberry melomel I just bottled and it clarified beautifully.