One point well taken...I'll use Lysozyme to block a ML fermentation
and
retain the acid mix that's native to blackberries. Thanks for you
comments.

Bill Frazier
Olathe, Kansas USA

Bill:

One thing that I haven't really seen mentioned in the lysozyme
instructions is that it will also fine your reds, quite radically. It's
an enzyme from egg whites, so it makes sense as egg whites are used to
fine tannins. I've never done this, but it seems it would make sense to
counterfine when using it. Does anybody know which fining agent would
be ok for this - i.e. not disabling the lysozyme activity like
bentonite does? I hope kieselsol would work but am not sure.

Pp