Coming from the one who wrote a highly
recommended book on winemaking I can only say
I am honored.

Thanks.
Luc

Lum Eisenman wrote:

>
> "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

--
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