"Luc Volders" > wrote in message
...
> Every winemaking book describes the use of pecto-enzymes.
>
> And of course I used it in all my fruit-wines.
> But I never really SAW the advantage of using these enzymes.
>
> So I conducted an experiment which I all urge you to do yourself.
> It is also a great demonstration at a wine-makers or guild meeting.
> it easily shows to all new-bies what the advantages are of a well
> conducted
> use of pecto enzymes.
>
> Take a jar of apple sauce.
> Look at the substance.
> Now add some pecto enzymes
> Shake well and put in a warm place.
> Look again after a few hours.
>
> You can find the pictures at my web-log:
> http://www.wijnmaker.blogspot.com/
>
> Have fun,
> Luc Volders

Thank you for the nice demonstration Luc.
Lum