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cons to pectic enzyme?

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aczdreign

NewBee
Registered Member
Jul 3, 2010
219
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So I found a new honey supplier today, when I went by his place, the first thing I saw was a huge table with 10-12 5 gallon carboys on it.

Awesome.

Anyway, on to my question, he recommended using pectic enzyme in the must (even without fruit), as the honey clears faster regardless.
I was under the impression that pectic enzyme was mainly used with fruits, the idea of using it in a traditional is new to me, but that shouldn't come as much of a surprise.
So my question is: Is there a downside to using pectic enzyme in a situation that may not call for it?
 
There is no down side to using pectic enzyme in any mead must, as long as you don't overdose it. I've never heard of adding it to a traditional, honey only, recipe - and I honestly cannot see how it can help clearing. Has he actually done an A-B comparison of the same recipe at the same time, one with enzyme added and one without? I have to admit I'm skeptical that it would have any effect.
 
wayneb said:
There is no down side to using pectic enzyme in any mead must, as long as you don't overdose it. I've never heard of adding it to a traditional, honey only, recipe - and I honestly cannot see how it can help clearing. Has he actually done an A-B comparison of the same recipe at the same time, one with enzyme added and one without? I have to admit I'm skeptical that it would have any effect.
Click to expand...

I didn't think to ask him, he just mentioned that that's how he usually did it.


I need to go grab another 1gal so I can run some tests of my own! :)
 
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