Toggle sidebar

Is it to late to add pectic enzyme?

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
Sunny

Sunny

NewBee
Registered Member
Aug 31, 2008
46
0
0
57
Waynesboro, Virginia
I started a batch that my husband named Tri-Colore (being Ducati fans)...but I forgot to add pectic enzyme to it. it's been over 6 weeks and fermentation has stopped. It has not cleared much at all. Should I try adding some pectic enzyme when I rack this weekend or is it too late?

Recipe:

9/13/08
14 lbs wildflower honey
2 lbs clover honey
1 lb "pure" honey (?)
filled to 5 gallons with spring water
Lalvin d-47 hydrated per package instructions

9/23
added 1 tsp nutrient and .5 tsp energizer (kinda random...I had not yet learned about Aeration and Staggered Nutrient additions)

10/01/08 racked onto 3 cans (3 lbs each) of blueberry, raspberry, and blackberry "Oregon Fruits Puree"

swirled daily

10/13 racked off sediment

been swirling daily
(still a lot of sediment...smells amazing!)

Thanks for your help as I learn...
 
It is never strictly speaking, too late. However pectinase enzymes are significantly slowed in the presence of ethanol, so the addition will work more slowly in a finished mead than if added at the start of fermentation. Give it a go -- there will be no harm in it, and it will improve things... eventually!
 
To echo Wayne's post -- enzymes are protein based, and alcohol will denature them. Give it a try, it may still help.

On the other hand, it's hard to say what is causing the haze. Could also be colloidal material from the honey.

I'd suggest letting it sit for a good long time, to see if it clears on its own. This could easily take several months, sometimes longer. Sparkaloid, a fining agent used in winemaking, works very well with mead. If the mead doesn't clear on its own in time, try using sparkaloid.
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom