Pectic Enzyme

[MikeTheElder]

Since I'm new to Meads/Cysers/Melomels, I can't comment on pectinase use in those but in my wines, I add some before pitching my yeast because I use whole crushed fruit(helps extract juice/color/flavor) then add some during fining if needed.

Currently I'm making 2 batches of apple cider Cyser and didn't add any before fermentation but I will add some after fermentation for fining.

I agree it does make the finished product seem a bit "thinner" but I haven't noticed any flavor difference or any difference in fermentation vigor.

 

[Mikeymu]

Either.....

Normally, if you can, its best to use it with the fruit before fermentation. Once theres some alcohol involved, then its doubled, so depending on the instructions but the stuff I get is 1 tsp per gallon or two tsp per gallon if fermented.

Its also helpful to use it in advance as it helps with colour and flavour extraction too......

So if you were brewing a melomel and adding the fruit in secondary, when would you add the pectic enzyme?

 

[McJeff]

So if you were brewing a melomel and adding the fruit in secondary, when would you add the pectic enzyme?

Add it with the fruit.

 

[ShaunG]

I've been reading McJ's thread and have a question:

I added 3lbs only of blueberries to my primary of 5 gallons. I plan on putting another 12lbs in the secondary. Assuming my fermenter is sanitized, and I flood it with Co2 before hand, place the berries in the bottom with the enzyme and crush the fruit like that, letting it sit overnight and racking onto it in the morning-

Thoughts?

I'm curious to know how long and to what extent it takes for the enzyme to break down the pectin chains.

 

[Chevette Girl]

What I've read indicates it's about 24 hours for pectinase to do its thing. However, it'll continue to do its thing even with some alcohol or sulphites in solution, it takes a lot of either to deactivate pectinase. Also, pectinase is an enzyme, not a reactant, so it doesn't get used up, which means that the pectinase from this treatment will also eventually take care of any pectin from the original 3 lb too if you didn't use it then.

I've also read that blueberries are very low in pectin

 

[ShaunG]

Nice. VERY nice 'Vett (I have a friend in NYC named Ann Evette- we call her 'Vett too)

First foray into mead. I ordered 5# for an experimental batch, and got 5gallons.

>SIGH<

what're ya gonna do, right? So 5g of Blueberry, 5g of Peach and 1g each of some using experimental sugars, one of which will be agave nectar. Mmmmm.....

 

[Stasis]

In my experience (noted in the thread I mentioned earlier) there is a flavor change when adding pectinase but it isn't because there's any pectinase left in the solution or anything, it is because it drops the pectin out of the solution. It will not ruin the flavor, or add any new (or bad) flavors. It will probably just taste a bit different, perhaps 'thinner.'

I am not bothered at all with my mead having a haze. Since the only difference in taste is that perhaps it would taste 'thinner' (which I do not think will necessarily mean I would find it more enjoyable) I guess I can skip the use of pectic enzyme?

In other words: Seems that if I am unaffected by aesthetics I can (mostly) ignore the use of pectic enzyme.

 

[McJeff]

There is a bit of pride when you hand someone a glass and they say "look at they beautiful color.

 

[joemirando]

There is a bit of pride when you hand someone a glass and they say "look at the beautiful color."

2X on that. One of the most enjoyable moments for me is always watching their eyes when the look at the bottle and say, "Ooooh, look at how it glows!" And it does, too. I attribute it to the index of refraction, but who knows (and who cares) what actually causes some meads to look like they're illuminated from within. I've found that my JAOs seem to exhibit this even more than others. Its awesome. Do I consider a mead "ruined" because it hasn't cleared? No way. More for me, suckers! <grin>

I HAVE had some that just wouldn't clear, no matter what, and yeah, they taste fine for the most part. Cysers especially seem to give me a hard time with clearing.

See ya,
Joe

 

[McJeff]

and the pectic enzyme isnt really a hard step either. throw it in.

 

[Dave Osbourne]

add before pressing and after crushing or pulp free run on cider. Don't add if you have months to years to wait for bulk aging to clarify. It in some cases does impart a thinner mouth feel. And finally it indeed is a lovely sight to see the glow of honey, and the colors added/imparted by fruits in a melomel.

 

[darigoni]

This is a VERY old thread and most members have not been seen in many years.....