Toggle sidebar

Pectin question

  • 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
Caerwyn

Caerwyn

NewBee
Registered Member
Sep 20, 2004
29
0
0
56
I have a quick question. I have a Pear Mead bulk aging now, and a Mango Mead bubbling now. I didn't add Pectin to either one. My question is, can you add it post-ferment to clear up the haze?

My brewery supply store says no, but I've seen stuff on the web that states it can be done. I know its purely cosmetic, but I'd love to get other people's opinion.

Caerwyn
 
Caerwyn said:
I have a quick question. I have a Pear Mead bulk aging now, and a Mango Mead bubbling now. I didn't add Pectin to either one. My question is, can you add it post-ferment to clear up the haze?

My brewery supply store says no, but I've seen stuff on the web that states it can be done. I know its purely cosmetic, but I'd love to get other people's opinion.
Click to expand...

You can add it, but add it quick! Alcohol denatures the enzyme, which makes it ineffective. The Mango Mead might work, but too late for the Pear Mead.
 
If you didn't boil or pasteurize your must, the pectinase wouldn't have set up and you shouldn't have a problem with clearing naturally. Otherwise, as Dan said get it in quick.

Take a chance,

Custer did!


Oskaar
 
well, darn.

Thanks for 'clearing up' my haze issues! :)

Since it has pectin in it anyway, can I turn it into pear mead flavored jelly?????

That would be sort of cool, especially if the alcohol remained!

Caerwyn
 
In reading your post, I'm wondering if there has been some confusion.

You would not want to add pectin to your mead - as you indicated unless you wanted to make jelly.

What you would add is pectic enzyme to break down the pectinase - NOT pectin.



Hoping to "clarify" ;D nyuck nyuck nyuck ....

David
 
If it's too late to add the pectin enzyme, couldn't the must be chilled and another clarifying agent added? (to help it clear)
 
Absolutely! Chilling is a great way to clarify and you don't have to add anything if it works. If not than you can still go with sparkaloid, bentonite or whatever floats your boat.

Cheers,

Oskaar
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom