Author Topic: Mead Question  (Read 291 times)

Offline Lylebobyle

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Mead Question
« on: May 11, 2014, 05:46:22 PM »
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......

Offline majorvices

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Re: Mead Question
« Reply #1 on: May 11, 2014, 06:10:03 PM »
You shouldn't need it. As long as the fruit isn't boiled it shouldn't set a pectin haze.
Keith Y.

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Offline Jimmy K

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Re: Mead Question
« Reply #2 on: May 11, 2014, 07:56:49 PM »
Practice enzyme is denatured by alcohol anyway, so adding it now would be useless.

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Offline tschmidlin

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Re: Mead Question
« Reply #3 on: May 11, 2014, 10:51:11 PM »
They're both right, you shouldn't need it and it wouldn't work anyway. :)
Tom Schmidlin

Offline Lylebobyle

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Re: Mead Question
« Reply #4 on: May 12, 2014, 05:39:54 AM »
Thanks y'all for the help! :)