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Cider Digest #1728
Subject: Cider Digest #1728, 21 August 2012
From: cider-request@talisman.com
Cider Digest #1728 21 August 2012
Cider and Perry Discussion Forum
Contents:
pectic enzyme (Dick Dunn)
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Digest Janitor: Dick Dunn
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Subject: pectic enzyme
From: Dick Dunn <rcd@talisman.com>
Date: Sun, 19 Aug 2012 14:00:41 -0600
Stephen Wood <swood@farnumhillciders.com> wrote:
> Feeling pretty humble here, but I'm not sure I've ever understood the
> 'pectin issue.' We don't use pectic enzymes at all, and are maybe too
> stupid to understand why others do (we tried them years ago, over and again
> - -- couldn't find the benefit)...
Steve - I had not used them either until on one batch the pectin developed
in-bottle after a couple months. After having to open, decant very
carefully, and re-cap too many cases, I decided it was better to use a
precautionary dose of pectinase.
The triggers for pectin haze formation are dessert fruit, over-ripe fruit,
lack of tannic fruit, and I suppose impatience. I don't know just what
caught us that once.
The trouble is that if you actually need the pectinase, you may not find
out until it's kinda-too-late: Once fermentation is done, it's an uphill
battle to get the pectinase to work, because of the alcohol. We were
caught off-guard because the cider had been very clear for quite some
time before bottling, and didn't even show up a problem in the bottles
right away.
Side note: I know you use dark bottles, and we use clear. You could
argue that the clear bottle makes the pectin fluff way more obvious, but
in the case I mentioned there was enough of it that it would be noticeable
even in a dark bottle and obvious at pouring.
- --
Dick Dunn rcd@talisman.com Hygiene, Colorado USA
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End of Cider Digest #1728
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