Hi All
how do you use pectolase, at what stage? also what does glycerine do to wine?
pectolase
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Geezah
Re: pectolase
Pectolase helps reduce pectic haze if there is too much pectin in the fruit/juice you use in your must ...i.e it helps clear your wine.
I add it as I make up my must, but it can be added after fermentation if you think your wine is not clearing due to pectic acid.
Glycerine is added sometimes to hold down sediment, or sometimes to give a wine a better 'mouthfeel' or body.
I add it as I make up my must, but it can be added after fermentation if you think your wine is not clearing due to pectic acid.
Glycerine is added sometimes to hold down sediment, or sometimes to give a wine a better 'mouthfeel' or body.
Re: pectolase
I recently made 2 gallons of Wurzel's orange wine, one with glycerine, one without. There is a defininte difference in the tastes. The one with glycerine is definitely smoother, it feels more mature. Not enough so that you wouldn't drink the other one, just a subtle difference really.
GTI
GTI
Drinking: Kriek (cherry beer); prohibition coconut rum; Davey's Best Bitter 2 (AG); TC; Mead; Gorse Wine; Darwin's summer ale; Apple wine
Conditioning: Grape wine 2009 & 2010; Pomegranate and cherry wine
Brewing: Vinojay (orange wine); Vino de tavola - rosso
Planning: Newton's Porter
Gone but not forgotten: Mead; Framboos (Kit); Gorse wine;
Conditioning: Grape wine 2009 & 2010; Pomegranate and cherry wine
Brewing: Vinojay (orange wine); Vino de tavola - rosso
Planning: Newton's Porter
Gone but not forgotten: Mead; Framboos (Kit); Gorse wine;