MilesBFree
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- Joined
- Sep 7, 2021
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hi, I decided to make plum wine since the dandelions are not yet in full bloom here (which was going to be my project this weekend).
I have a boxed bag of commercial plum puree (pure plums) and it is basically a fairly thin liquid, not even as thick as say an apricot nectar. I mean they pureed the living daylights out of it.
Would pectic enzyme be needed? My understanding is it is normally used to help break down the solid part of the fruit so you get more juice out of it. But at a macro level this is nothing but juice. But at a micro level, does the pectic enzyme do anything to further transform it?
I also read it is used to help clear pectin haze you often get with some fruits, and plums seem to be one of the higher ones in terms of pectin. So maybe for that purpose alone? However, when I used pectic enzyme in last year's rhubarb wine it didn't clear well at all so after several months I hit it with bentonite and even that required 2 applications and it finally started to clear but not entirely until after another couple of months.
I started the plum wine in my primary fermenter last night and would pitch the yeast and add the pectic enzyme tonight and got to thinking about if the latter is really needed...
I have a boxed bag of commercial plum puree (pure plums) and it is basically a fairly thin liquid, not even as thick as say an apricot nectar. I mean they pureed the living daylights out of it.
Would pectic enzyme be needed? My understanding is it is normally used to help break down the solid part of the fruit so you get more juice out of it. But at a macro level this is nothing but juice. But at a micro level, does the pectic enzyme do anything to further transform it?
I also read it is used to help clear pectin haze you often get with some fruits, and plums seem to be one of the higher ones in terms of pectin. So maybe for that purpose alone? However, when I used pectic enzyme in last year's rhubarb wine it didn't clear well at all so after several months I hit it with bentonite and even that required 2 applications and it finally started to clear but not entirely until after another couple of months.
I started the plum wine in my primary fermenter last night and would pitch the yeast and add the pectic enzyme tonight and got to thinking about if the latter is really needed...