I'm out of the pectic enzyme and it's been so long since I made wine, I can't remember if it'll be ok without it or not. The recipe does call for it...
2007-03-20 05:44:12 · 4 answers · asked by Anonymous in Food & Drink ➔ Beer, Wine & Spirits
These people have no idea what they are talking about.
Pectic enzyme will help break down the fruit so the yeast will be able to get at the sugars easier. As long as your fruit is broken down by hand (squeezing it), you can omit pectic enzyme. Pectic enzyme has nothing to do with the clarity of the wine, clarity can be produced by filtering the wine or just by being patient and letting the wine clear over time.
And relying on natural yeast in the air is a good way to destroy your wine and make vinegar. Making wine relies on anaerobic reactions, so letting the reaction sit out uncovered will make vinegar. Adding yeast to wine is how 99.9% of wines are made, whether at home or at a vineyard, and has nothing to do with added preservatives.
2007-03-20 08:09:44 · answer #1 · answered by Anonymous · 1⤊ 0⤋
Pectic Enzyme Wine
2016-10-21 01:24:54 · answer #2 · answered by ? 4 · 0⤊ 0⤋
I make my blackberry wine from scratch. Blackberries, warm water, sugar and that's it. I rely on the natural yeast in the air to ferment the wine and it turns out great every time. It's a bonus not to put additives in the wine, that's why I don't buy wine kits.
2007-03-20 06:29:26 · answer #3 · answered by whtcamp 3 · 0⤊ 0⤋
Your wine will end up a little cloudy. You can always add it later on.
2007-03-20 06:37:49 · answer #4 · answered by dogglebe 6 · 0⤊ 0⤋