|
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
19-05-2008, 08:55 PM
posted to rec.crafts.winemaking
|
|||
|
|||
effectiveness of pectic enzyme
I have an opaque white white (it's a 16% sauterne style botrytized
white with about 10% residual sugar), and I'm starting to try different finings. Someone told me to first dose it with pectic enzyme, but someone else said that pectic enzyme doesn't work when the alcohol level gets this high. Anybody have any information about this? Thanks, Lee 
|
|
20-05-2008, 12:01 AM
posted to rec.crafts.winemaking
|
|||
|
|||
|
effectiveness of pectic enzyme
On May 19, 12:55 pm, Lee wrote:
someone else said that pectic enzyme doesn't work when the alcohol level gets this high. Luc Volders ran some experiments on pectic enzyme and how well it works in different situations - including the presence of alcohol. He wrote it up he http://wijnmaker.blogspot.com/2008/0...ad-deel-2.html The article is written in Dutch and English, but you will have to scroll down to the bottom for the English version. He concluded that pectic enzyme does work with some alcohol present, though I don't think he nailed down how much alcohol was ok and how much would be too much. Erroll http://www.washingtonwinemaker.com/
|
Linear Mode
