On 26 Feb, 14:56, (Doug Miller) wrote:
> In article >, McKevvy > wrote:
>
>
>
> >On 25 Feb, 21:32, (Doug Miller) wrote:
> >> In article
> > >, McKevvy
> > > wrote:
>
> >> >You're right - I've omitted the pectin. I checked the Boots book of
> >> >Home Wine and Brewing and they use pectin in their recipies. I've been
> >> >using a recipe for Braeburn apples from elsewhere and it doesn't
> >> >mention pectin.
> >> >I learn something every day
>
> >> Pectin and pectic enzyme are two different things. There should be no need to
> >> add pectin to an apple wine, since apples have lots of pectin already --
> >> that's why I suggested you might need to add pectic enzyme to get rid of an
> >> excess of pectin.
>
> >Correct. I should have added PECTOLASE to destroy the PECTIC enzyme.
>
> No.
>
> Pectolase *is* pectic enzyme. You should have added pectolase to destroy the
> *pectin*.

Thats what I've just done.

McK