Elderberry Wine - Pectinase question

[Yeasty Rob]

Hi,

I'm in the process of my first batch of elderberry wine and have a question about using pectinase to help with clearing.

I didn't have any when I prepared the must etc, and so have just gone ahead with getting in the demijohn to get the fermentation started. I'm not that fussed with having a slightly cloudy wine if thats now how it has to be, but I wondered if it would be ok (and still work ok) to add the pectinase after fermentation, or whether this would add problems.

I was thinking of waiting until fermentation stopped and then adding it while leaving it to settle out before the first racking.

Any thoughs?

[fatbloke]

If you didn't have the pectic enzyme before pitching the yeast, then yes, use it once the ferment has finished. The only downside is that normally you'd double the amount in a finished ferment than you'd otherwise use in an unfermented must.....

regards

fatbloke

[Yeasty Rob]

Great stuff, cheers for that, will pop it in once the ferment has finished and leave it to settle before racking off into a clean demijohn.