[NAFEX] David Maxwell cider

Richard MURPHY murphman108 at msn.com
Sun Dec 7 15:27:57 EST 2008

Hello David & Clan;

I use Pectic Enzyme from any winemaking supply mail-order house.

1/2 teaspoon per gallon in all my wines. Clears them up really fast.

No taste change, either.


PS    Don't rely on the wild yeast on the apples to start the ferment.
        Buy some Lalvin (Canadian) wine yeast, and remove all doubt.
        $1.50 will do 5 Gallons

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