I have an opaque white white (it's a 16% sauterne style botrytized
white with about 10% residual sugar), and I'm starting to try
different finings. Someone told me to first dose it with pectic
enzyme, but someone else said that pectic enzyme doesn't work when the
alcohol level gets this high.

Anybody have any information about this?

Thanks,

Lee

On May 19, 12:55 pm, Lee > wrote:
> someone else said that pectic enzyme doesn't work when the
> alcohol level gets this high.

Luc Volders ran some experiments on pectic enzyme and how well it
works in different situations - including the presence of alcohol. He
wrote it up he

http://wijnmaker.blogspot.com/2008/0...ad-deel-2.html

The article is written in Dutch and English, but you will have to
scroll down to the bottom for the English version. He concluded that
pectic enzyme does work with some alcohol present, though I don't
think he nailed down how much alcohol was ok and how much would be too
much.

Erroll
http://www.washingtonwinemaker.com/