This coming season I would like to improve pre-fermentation clarification. However, I am concerned that my juice is always too cold to allow pectic enzymes to function. Our juice temp never exceeded 9 degrees C between pressing and the end of fermentation. The ideal temp for these enzymes is much higher - perhaps 40, Claude's book suggests 15 C will work.
On 9 Jun 2022, at 11:01, charles udale <charle...@gmail.com> wrote:
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On 10 Jun 2022, at 10:28, charles udale <charle...@gmail.com> wrote:
Thank you for these responses.
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The reason I want to clarify is because I am using a partial sterile filtration to reduce yeast biomass and preserve sweetness. This worked really well this year but reasonably high pectin did mean I clogged the filter pads quite easily with some juices.