In this impromptu batch of banana wine (they were dirt cheap at the
grocery), I added 3 tsp. pectic enzyme, 3 tsp. acid blend, 1 tsp.
grape tannin, 6 tsp. yeast nutrient, and 1/4 tsp. pot meta right after
mixing the freshly boiled bananas (23 lbs., no peel) and water with
8lbs. sugar and 2 cans of Welches Niagra concentrate, all steaming
hot, to the tune of around 6.5 gal. Afterwards and after research it
looks like the pectic is worthless above 140F. So, will the high
temperature of the must affect anything besides the pectic enzyme?