Pectin question

[Caerwyn]

I have a quick question. I have a Pear Mead bulk aging now, and a Mango Mead bubbling now. I didn't add Pectin to either one. My question is, can you add it post-ferment to clear up the haze?

My brewery supply store says no, but I've seen stuff on the web that states it can be done. I know its purely cosmetic, but I'd love to get other people's opinion.

Caerwyn

[Dan McFeeley]

I have a quick question. I have a Pear Mead bulk aging now, and a Mango Mead bubbling now. I didn't add Pectin to either one. My question is, can you add it post-ferment to clear up the haze?

My brewery supply store says no, but I've seen stuff on the web that states it can be done. I know its purely cosmetic, but I'd love to get other people's opinion.

You can add it, but add it quick! Alcohol denatures the enzyme, which makes it ineffective. The Mango Mead might work, but too late for the Pear Mead.

[Oskaar]

If you didn't boil or pasteurize your must, the pectinase wouldn't have set up and you shouldn't have a problem with clearing naturally. Otherwise, as Dan said get it in quick.

Take a chance,

Custer did!


Oskaar

[Caerwyn]

well, darn.

Thanks for 'clearing up' my haze issues!

Since it has pectin in it anyway, can I turn it into pear mead flavored jelly??

That would be sort of cool, especially if the alcohol remained!

Caerwyn

[David Baldwin]

In reading your post, I'm wondering if there has been some confusion.

You would not want to add pectin to your mead - as you indicated unless you wanted to make jelly.

What you would add is pectic enzyme to break down the pectinase - NOT pectin.



Hoping to "clarify" nyuck nyuck nyuck ....

David

[Lagerman64]

If it's too late to add the pectin enzyme, couldn't the must be chilled and another clarifying agent added? (to help it clear)

[Oskaar]

Absolutely! Chilling is a great way to clarify and you don't have to add anything if it works. If not than you can still go with sparkaloid, bentonite or whatever floats your boat.

Cheers,

Oskaar