Pectic Enzyme, 3 Oz.

1/7/2013 -- Hello, acquired an expired home wine kit to make 4 bottles of merlot, will order new yeast (Sacc, Bayanus) however there is a dried packet of clearing agents, contents supposed to be liquid, but now gone, ingredients are Gleatin, Tartaric Acid, Sulpher Dioxide Solution and Pectinase. It's in a plastic "sealed" envelope (4"x2") now just some . . .

Response From Homebrew Heaven: Only FOUR bottles of wine? I've never seen a kit like that, and I'm an old guy! All of ours make 30 bottles. I'd say you are better off tossing that "kit" out.

We do have all those additives (in one form or another), if you really want to do it, however. For the clarifier, I'd go with the 2-Part Wine Calrifier. See below for links to other . . .

9/16/2012 -- Do i need to add tannin to muscadine wine?

Response From Homebrew Heaven: Probably not. Tannin adds a little astringency, which usually not necessary with muscadine grapes.

I WOULD add some pectic enzyme however to help break down the fruit and to better extract the natural sugars in the grapes.

Here are a few recipes for muscadine wine:

http://winemaking.jackkeller.net/reques15.asp

3/5/2012 -- Do I have to buy the ingredients necessary to make the wine seperate from the wine base kit?

Response From Homebrew Heaven: Yes. Other ingredients required are: acid blend, yeast nutrient, pectic enzyme, campden tablets or bisulfite, potassium sorbate and wine yeast.
If you are after an "all-in-one" fruit wine kit, we have those too. See link below.

8/31/2011 -- how many grams of pectic enzyme are in a teaspoon?

Response From Homebrew Heaven: Approximately 3.5 grams per teaspoon.

5/17/2010 -- what is your phone number?

Response From Homebrew Heaven: We can be reached at (425) 355-8865

Our toll free order is (800) 850-2739

1/26/2008 -- I live about an hour (if traffic is good) from the address on your website. Do you have an actual store or is everything here based solely online?

Response From Homebrew Heaven: Yes, we have an actual brick-and-mortar store in Everett, WA. People actually walk in and buy stuff!

Our address is:

Homebrew Heaven
9109 Evergreen Way
Everett, WA 98204

Here is a video of our shop:

http://www.youtube.com/watch?v=N1a5fKvv8XI

Heck, you can actually call us on the phone, too! It's 425-355-8865. A person will . . .

6/3/2007 -- Am new to winemaking. I have a fairly nice crop of muscadines that I made jelly with last year. Would like to try wine. Is the five gallon kit good and can I use it to make smaller batches? Also what do I need besides kit?

Response From Homebrew Heaven: You can only eat so much jelly! Yes, this kit would work well for you, and can be used for smaller batches...altho more is better. As far as equipment, that is all that is required (except for a way of crushing the grapes, and bottles).

Here is a typical recipe for Muscadine Wine


MUSCADINE GRAPE WINE
Makes 5 gallons
35 lbs ripe Muscadine . . .

10/14/2006 -- How many tsp in 1 oz?

Response From Homebrew Heaven: How many furlongs are in a fortnight? Hah! Got you there.

Not sure, actually. We weigh the product. I'm guessing maybe six to eight per oz, or say 28 per 4 oz. package. Just a guess. It would be best to measure it out by the tsp if your recipe calls for it in tsp. Often they do.

10/14/2006 -- My wine has been fermenting for about 8-10 days is it to late to add pectict enzyme

Response From Homebrew Heaven: No. You may notice some renewed fermentation when you do this, of course. That is fine.

9/1/2006 -- I am planning to stabilize a blackberry melomel after it has fermented to dryness and then add a kiss of honey and possibly a few more pasturized blackberries. Is this a mistake and will pectic enzyme be in any way effective despite the lack of continued fermentation? I always take taste over clarity. (Red star champagne yeast. Initial . . .

Response From Homebrew Heaven: Sounds tasty.

As long as you stabilize using both potassium bisulfite and potassium sorbate in the recommended amounts, you should be OK with adding a little more sugar (honey and fruit in this case).

Pectic enzyme will probably not help much in the way of clarification in this case.

9/16/2005 -- how much pectic enzyme solution (not powder) do i use per gallon of wine; and is pectic enzyme powder form better?

Response From Homebrew Heaven: We don't know how much solution...we don't sell that product, and don't know how much it has been diluted.

We like the dry product. It is used at the rate of 1.25 tsp per 5 gallons.

8/21/2005 -- You list this product as 1.25 teaspoons per 5 gallons. How many teaspoons are in the 4oz package?

Response From Homebrew Heaven: Just a guess, but I would say 10-15

4/8/2005 -- I Have started a batch of Strawberry wine about a week ago, I did not add any Pectic Enzyme to the must (I’m a newbie) Should I Have? If so is it too late now? How will it effect the outcome of my wine?

Response From Homebrew Heaven: I would. Pectic enzyme helps to break the fruit down, thus giving more flavor, and helping to clear the wine as well.

No, it is not too late to add pectic enzyme. It may take an extra week, but in my opinion it is worth doing.

10/8/2003 -- My cider has been fermenting for about 4 weeks and is cloudy. Can I add the pectic enzyme now or is there something else I should add to clear the cider?

Response From Homebrew Heaven: A little pectic enzyme may help, and cause it to ferment a little further. After it is complete, however, we recommend using bentonite first, and then our 2-Part wine fining to clear it out. Very effective.

8/1/2003 -- How much pectic enzyme do you use per gallon of juice? and how many grams equal one oz.? Also does the amount of pectic enzyme vary with different fruits?

Response From Homebrew Heaven: Normally, you use about 1/2 teaspoon pectic enzyme per gallon of wine. This is fairly constant regardless of fruit. There may be some recipes that call for more/less, however.

There are about 28 grams in one ounce.

6/11/2003 -- Is this a powder or liquid?

Response From Homebrew Heaven: It is a powder.