2 replies to this topic

[Meadmagick]

I know the amount of pectin varies in different fruit. Can someone point me in the right direction to determine how much pectic enzyme to use in my melomels?Thnaks

[Wayne B]

Generally you don't need to add more just because you have more pectin in a given fruit. The dosage recommended by the manufacturer generally provides enough enzyme to get the pectins broken up within a couple of days (and correspondingly longer if you already have alcohol in there, since the enzyme activity is slowed in the presence of alcohol). They also recommend doses well under the sensory threshold, so if you have to or want to add more to make the reaction happen faster, you usually are safe adding up to double the recommended dose - you won't taste it in your resulting meads at that level.

[fatbloke]

Generally you don't need to add more just because you have more pectin in a given fruit. The dosage recommended by the manufacturer generally provides enough enzyme to get the pectins broken up within a couple of days (and correspondingly longer if you already have alcohol in there, since the enzyme activity is slowed in the presence of alcohol). They also recommend doses well under the sensory threshold, so if you have to or want to add more to make the reaction happen faster, you usually are safe adding up to double the recommended dose - you won't taste it in your resulting meads at that level.

As Wayne says, but on the packs I buy, it's usually 1 tsp per gallon with fruit juices (unless you've heated/boiled them then it's 2 tsp per gallon), and if you forget and do the ferment, you can still add it afterwards but that's also at 2tsp per gallon, so it's more cost effective to add it to break down the pectin as early as possible in the processes.......regardsfatbloke