[Lylebobyle]

I currently have a 5 gallon batch of mead about 2 weeks into fermentation, using Montrachet yeast. No fruit was added into primary, so I never added any Pectic Enzyme.

My intent is to rack the mead onto mixed berries in secondary once it has a good alcohol content going and fermentation has slowed or stopped. Since I am addressing pectin at that point, can I go ahead and add the Pectic Enzyme then at secondary? Thanks......

[majorvices]

You shouldn't need it. As long as the fruit isn't boiled it shouldn't set a pectin haze.

[Jimmy K]

Practice enzyme is denatured by alcohol anyway, so adding it now would be useless.

Sent from a parallel dimension where beer is made from unicorn tears

[tschmidlin]

They're both right, you shouldn't need it and it wouldn't work anyway.

[Lylebobyle]

Thanks y'all for the help!