A couple of questions

[RedHaze]

I'm about to start my second ever batch of mead, and I have a few questions.

I'm going to do a peach ginger melomel, and I was wondering at point to add pectic enzyme? I'm putting 10 pounds of peaches n the primary, and another 7-8 in secondary. Just wait till then, or after it's been in secondary for a while?

I'm not sure what effect the fermentation will have on the ginger. Would you add the ginger in the primary, or secondary?

On that note, when you're making a metheglin, is it better to add your spices in primary or secondary?

Thanks for any tips.

 

[Chevette Girl]

Pectic enzyme doesn't work well during an active fermentation so I usually add it 24 hours before I pitch my yeast so it has time to do its thing and get the fruit to release all its liquid into the must so the yeast can do its thing and so that my SG's the most accurate I can get it.

However, it's not used up, so its effects should still work on fruit added in secondary.

And with a metheglyn? Depends on what you're looking for, I prefer my ginger in primary but that's just cause I'm an idiot and leave it in secondary for too long. I like vanilla in secondary and I find cinnamon works well either way.

 

[RedHaze]

Thanks for the reply. I just read about the pectic enzyme in a mead making book today, but it didn't say when to add it.

after reading your reply, I think I will stick to primary for the ginger. I suppose I can always add more later if I need to.

 

[fatbloke]

There's anecdotal evidence that pectic enzyme not only helps sort the pectin but also contributes toward colour and flavour extraction.

It's more cost effective to use it before ferment as you usually use double the amount in a completed fermentation.

Ginger in secondary, as you can remove it once its added enough flavour. Not so easy in primary, as you will often find that the ferment will attenuate the flavour.

 

[RedHaze]

Thanks to both of you for the input. I guess, as with a lot of things, it all comes down to personal preference. I'm going to have to think on how I want to add the ginger.