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| 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. |
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28-07-2008, 07:26 PM
posted to rec.crafts.winemaking
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Pectic enzyme
Depends on how you store it.
Best way to store it is in the fridge. You can test pectic enzyme by taking some apple sauce and sprinkle some pectic enzyme on it. Put it in a mildly warm place (30 degrees celsius) and check back in a couple of hours. The sauce will have become fluid if the pectic enzyme is still in working condition. You can see this and some other tests om my weblog: http://wijnmaker.blogspot.com/2008/0...-need-for.html and the second article is he http://wijnmaker.blogspot.com/2008/0...ad-deel-2.html Hope this helps. Luc Dick Heckman wrote: How long is pectic enzyme good for? Dick -- http://www.wijnmaker.blogspot.com/ 
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30-07-2008, 05:42 AM
posted to rec.crafts.winemaking
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Pectic enzyme
Thanks Luc. Good idea, I've been to your website before and enjoyed
your tests. I had forgotten about those tests when I posted. Dick Luc Volders wrote: Depends on how you store it. Best way to store it is in the fridge. You can test pectic enzyme by taking some apple sauce and sprinkle some pectic enzyme on it. Put it in a mildly warm place (30 degrees celsius) and check back in a couple of hours. The sauce will have become fluid if the pectic enzyme is still in working condition. You can see this and some other tests om my weblog: http://wijnmaker.blogspot.com/2008/0...-need-for.html and the second article is he http://wijnmaker.blogspot.com/2008/0...ad-deel-2.html Hope this helps. Luc Dick Heckman wrote: How long is pectic enzyme good for? Dick
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