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  • From: "Richard MURPHY" <murphman108@msn.com>
  • To: "nafex" <nafex@lists.ibiblio.org>
  • Subject: [NAFEX] David Maxwell cider
  • Date: Sun, 7 Dec 2008 12:27:57 -0800

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.
 
Murph
 
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
 
M
 


  • [NAFEX] David Maxwell cider, Richard MURPHY, 12/07/2008

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