Pectic Enzyme - What does it do given some time

Alright, time to channel my inner Dr. Sues as we learn about brewing mead with pectic enzyme.
Come on...let's go make some mead!
*** Not sponsored or paid by anyone. Just a hobby I love. :-)
#HanginWithHodge
#Brewing
#Costco
#CostcoHoney
#HoneyWine
#Honey

[@russconklin6558]

Hi Hodge,
Good to see you back, hope you had a great holiday. Looking forward to the new year and all your videos. Remember to let me know when Costco gets Banana back in. God bless and have a great 2022. Russ

[@hanginwithhodge]

Thanks, Russ, and good to be back. I will keep an eye out and will let you know as soon as I see it (or any other good options). Stay tuned! :-)

[@heyporcupine]

Hi Hodge. Once again nice video. Hope you had a great holiday and looking forward to seeing more

[@hanginwithhodge]

Thanks! Had a great holiday. Hope you did, as well. :-)

[@vance7354]

One thing im not sure if you are aware of or not, yeast energizer isnt intended as the primary nutrient, its honestly designed to restart stuck fermentations or to speed up slow/sluggish fermentations. Personally I use Fermax Yeast Nutrient which is basically a cheaper version of Fermaid K. Love the bit about throwing away a moldy mead, spot on man,never risk it.

[@hanginwithhodge]

Thanks for the feedback, Vance. Will look into that more. :-)

[@jasonmoore3980]

I just recently used some pectic enzyme in my pyment that I used Welch's Grape Juice for. Not sure if it'll do anything but I figured, why not?

[@hanginwithhodge]

Great! Let me know how it comes out. :-)

[@mannamong5311]

Thankyou for your explanation, it’s useful information to me 👍🏻

[@brianmurray8943]

Happy new year. Great video!

[@hanginwithhodge]

Thanks, Brian, and happy New Year to you, too! - Hodge

[@Enjoymentboy]

One question I have been trying to get an answer on (just for general interest) is does using pectic enzymes increase fermentable sugars in a measurable manner or does it just help break it down to clarify and release more juice? I would assume it would work similarly to cellulase and break pectin down to a simpler carbohydrate. No sources I have seen specifically note what the actual enzyme reaction products would be though.

[@hanginwithhodge]

Sorry for the late reply, but thanks for the question. I think I see a video experiment coming up. :-)

[@tedlofland3446]

Pectic enzyme works most efficient at 100 deg. F. Let it work for 3 to 4 hours on juice, twice as long using real fruit that has been boiled, boiling releases much more pectin.

[@hanginwithhodge]

Thanks for the feedback!

[@exploreraa983]

Hi Hodge, have you considered upgrading your video resolution for your channel? I dig your channel, but the best resolution I can get is 360.

[@hanginwithhodge]

Thanks for hangin out and the feedback, Aaron. Sometimes when uploading videos, it takes CZcams some time to process in all the different formats. It usually starts with Standard and then goes up from there. I just checked and see that 4K is now available for this one under Settings and then Quality. Thanks again!

[@eddavanleemputten9232]

Nice video! Depending on the type/brand of pectic enzyme you get, you might want to add more or less. The type I can get is in liquid form which makes it easy to measure out with a sanitised syringe. I was just wondering: how do you calculate the amount of pectic enzyme? Most mention the weight in whole fruit so how do you go about measuring for juice?

[@hanginwithhodge]

Good points. I just go by the instructions on the package. ;-)

[@jkuhl2492]

I'm no expert but I don't think waiting 12 hours when adding pectic enzyme would matter. You probably won't have enough alcohol to interfere with pectic enzyme in that time frame anyways, heck sometimes the lag phase takes more than 12 hours. But even with a vigorous fermentation that starts in 30 minutes, I don't think the alcohol content will shoot up that far in 12 hours.

[@hanginwithhodge]

Thanks for stopping by and for the feedback.

[@Kira-dj8dj]

Hello expert, Can i use Fermentation Aids as a yeast nutrient? Thank you 🙏🏻

[@hanginwithhodge]

Thanks for stopping by and hanging out. I don't think I would use the word "expert" by any means, but what kind of fermentation aids? I have used Yeast Nutrient from LD Carlson, Fermaid K and Fermaid O and all work well. :-)

[@Calendyr]

Dear lord, your initial gravity is insanely high! The poor yeast will have a hard time for sure. If you want really high alcohol content, I would suggest you start the fermentation at 1.100 and gradually add more sugar/honey a little at a time for the first 5 days. This would make it much easier for the yeast to do it's work without being stressed out. As for nutrients, I would not go with energizer... something like go ferm to start the yeast works really well, and using fermax O or Fermax K would be much better. Otherwise, I like your idea of using juice instead of water as a base. I usually add taste during secondary, never tried the way you are doing it.

[@magacop5180]

It’s fine to have a high Original Density.
If you are like me, I hate having to backsweeten.
Start high and end up around 1.035
🤔

[@justferfunny]

For being a pectic enzyme video, you didn't really did much with pectic enzyme