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Author Topic: Clarifying Question  (Read 1148 times)

Offline Eric87

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Clarifying Question
« on: March 04, 2020, 08:52:04 am »
Hey good morning all. Brand new to the forum and home brewing in general. My next beer is going to be fruit kettle sour. I was wondering if there was a way to make it clear without losing the color of the  purée. Any tips would be much appreciated. Cheers
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Offline kramerog

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Re: Clarifying Question
« Reply #1 on: March 04, 2020, 11:17:45 am »
Pectinase, aka pectic enyzme, is what you want to break down the pectin haze from the puree. 
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Offline santoch

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Re: Clarifying Question
« Reply #2 on: May 01, 2020, 07:50:05 pm »
+1 on the pectic enzyme.

About 1 tsp per gallon after chilling into the primary will do it.  Mix it in well.
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