| If you want to learn how to make wine, one of | | | | If you want to make your own wine out of |
| the first things you should do is learn about all of | | | | grapes, peaches, strawberries or any other kind |
| the different additives and chemicals that are | | | | of fruit - you have to have a way of dealing with |
| used to make homemade wine. Pectic Enzyme is | | | | the naturally occuring pectin. The reason is that |
| one of the most misunderstood additives. | | | | pectin can cause solids in your wine to clump |
| This article will explain What is pecitic enzyme, | | | | together in a colliodal suspension and you'll end up |
| why do I need it and how it works. | | | | with cloudy wine that won't clear no matter how |
| Let's back up a little and talk about grape jelly. | | | | long you leave it sitting in the secondary. |
| MMMM! Everyone loves grape jelly and jam on a | | | | How to deal with it? Use something that EATS |
| hot buttered biscuit. It always has a gooey, | | | | pectin! Pectic Enzyme loves to eat pectin. |
| almost jello like consistency. | | | | The way to use pectic enzyme when making |
| Did you ever wonder where that jello consistency | | | | your own wine at home is to add about a 1/2 |
| comes from? Well, in jello, it comes from gelatin. | | | | teaspoon per gallon of fruit juice before you start |
| But it fruit jams and jellies, a lot of the | | | | fermenting the juice. |
| consistency comes from something called pectin. | | | | While the fermentation is going on, the pectic |
| Pectin is produced commercially as a white to light | | | | enzyme will also be eating and dissolving the |
| brown powder, extracted from citrus fruits, and | | | | pectin. This will make your wine clear a lot faster |
| is used in food as a gelling agent particularly in | | | | and keep it from having suspended solids. |
| jams and jellies. | | | | |