Adding dry pectic enzyme?

[Q2XL]

I will be adding about 10lbs of peaches to a melomel that I have made. This is in addition to 17lbs that I have previously added and removed from the mead.

I am going to add pectic enzyme to the peaches. So, how do I add that? Do I just sprinkle the pectinase on the peeled, cut fruit and mix it up? If so, how much do I use and how long do I let it set before adding it to the wide mouth carboy?

The directions on the package of pectinase says 1/4 tsp/gallon for juice or 1/2tsp/gallon for wine. That doesn't really help me much.

Thanks.

 

[wayneb]

Add the enzyme to a little room-temperature water (say about a cup) and dissolve, then add that to the fruit and stir the whole lot to allow the pectinase to be distributed.

As far as how much to use, estimate that based on the volume of fruit that you have (once it is in the fermenter), and assume that about 75% of the total fruit volume will be extractable juice, so add an amount corresponding to that you would use for 3/4 of the volume of your unpressed fruit. THat should work well for you.

 

[akueck]

I'll add that adding a little more or less enzyme than "ideal" isn't going to hurt. If you add less, it will just take longer to break down the pectins. If you add more, it will go faster. Don't go overboard and add the whole farm, but don't stress too much about getting the exact amount down to the mg.

 

[Q2XL]

Thanks guys.

So, I am planning on blanching and cutting up the peaches and putting them in my fermenting bucket to add the pectinase. How long do I let them sit with the pectinase....20 minutes, 4 hours, 24 hours? I don't know.

 

[capoeirista13]

The directions on my bottle say to add it at least an hour before fermentation. You have the added problem of possible bacteria and stuff though. You might want to take a lot at what cider producers do. I have a book about this at home, I'll check it later tonight and get back to you if no one has answered by then.

 

[Q2XL]

The directions on my bottle say to add it at least an hour before fermentation. You have the added problem of possible bacteria and stuff though. You might want to take a lot at what cider producers do. I have a book about this at home, I'll check it later tonight and get back to you if no one has answered by then.

Thanks a lot!

 

[Chevette Girl]

I think if you're blanching the fruit (dipping in boiling water) you won't need to worry much about bacteria as long as everything that touches them from then on is sanitized.


I usually use a fruit bag in a bucket fermenter, add pectic enzyme and wait 24 hours before pitching yeast. The only fruit I've ever had try to spoil before the 24 hours was up was pears, so now I either simmer or sulphite them. The advantage to using the pectinase in a lot of water would be better access to the fruit flesh but it will still do its job when you add it all to the mead in secondary, so the only reason you'd want to wait the full recommended time would be for maximum juice extraction for a more accurate specific gravity measurement.

Oh, and I suggest you don't dump pectic enzyme in on top of hot fruit, as I understand heat will permanently denature the enzyme...

 

[akueck]

Oh, and I suggest you don't dump pectic enzyme in on top of hot fruit, as I understand heat will permanently denature the enzyme...

Yeah I'd not use the enzyme in anything over 50ºC. Staying below 40 is probably even safer.

 

[capoeirista13]

The book (Cider, Making, Using, and Enjoying Sweet and Hard Cider, by Annie Proulx and Lew Nichols) says that cider makers mix the enzyme in with water and sprinkle it over all of their apples so they get more juice when they mash up the fruit. They do this several hours before pressing and the general rule of thumb is that the finer the pomace (the leftover flesh) than the higher the juice yield. I don't know if this helped, but if it did great, and if you have any more questions that you think a cider book may have just let me know and I'll look it up.