Erik the Awful
Well-Known Member
I've had problems in the past getting my wines to clarify, so I recently bought some pectin. I don't have amylase yet, but plan on buying some in the near future. I'm wondering on best practices for using pectin and amylase.
The recommendation I saw was to toss in one crushed campden tablet per gallon when you start your wine, wait 24 hours and toss in 1/2 tsp of pectin per gallon, then wait 4 hours and pitch the yeast.
Does this sound right? If not, what do you recommend?
Would you use amylase if you're already using pectin?
When would you add amylase?
Can you add pectin and amylase at the same time?
The recommendation I saw was to toss in one crushed campden tablet per gallon when you start your wine, wait 24 hours and toss in 1/2 tsp of pectin per gallon, then wait 4 hours and pitch the yeast.
Does this sound right? If not, what do you recommend?
Would you use amylase if you're already using pectin?
When would you add amylase?
Can you add pectin and amylase at the same time?