On Sep 24, 3:52 pm, pp > wrote:
> Too much pectic enzyme will basically liquefy the grapes - this can
> make the must harder to press and will result in a lot of gross lees.

aha! thats what all that stuff is in the secondaries of my plums! been
having losses of about 1/6 that i was about to post here, but this
answers it.

BTW, first batch is starting to look ruby red, about 4 more months to
go before bottling.

True, gross lees are a consideration, but I was thinking more along
the lines of chemical reactions or taste or smell.



On Sep 24, 6:45 pm, Tater > wrote:
> On Sep 24, 3:52 pm, pp > wrote:
>
> > Too much pectic enzyme will basically liquefy the grapes - this can
> > make the must harder to press and will result in a lot of gross lees.
>
> aha! thats what all that stuff is in the secondaries of my plums! been
> having losses of about 1/6 that i was about to post here, but this
> answers it.
>
> BTW, first batch is starting to look ruby red, about 4 more months to
> go before bottling.