raindog
Jack Keller says, buried somewhere on his website, that the SO2 gas released inhibits pectic enzyme. And like Droopy says, yeast use must proteins to grow, and the pectic enzyme you added works just fine as yeast food.
I figure all this is at least plausible, so I do wait -- crush, sulfite, wait 12 hrs, pectic, wait 12 hrs, pitch yeast. If you're bored, use the time to make up a starter culture.
Sharing Fun With LabelsI've been doing this wine thing for about five months now, and it's been a lot of fun. I thought...
Maybe all this waiting was historically done so the must macerates, so some time pbuttes between crush and fermentation. So other enzymes in the fruit can mature flavors, extract colors, or whatever. C.J.J. Berry seems to suggest that the SO2 exposure causes natural glycerol to form -- but he's usually short on the science.
Don't be afraid that the juice is going to become a musty, moldy, vinegary, spoiled mess in 1 day out.
Our modern sterile culture has ruined us -- "You left the OJ out of the fridge after breakfast!" "Oh noes! Dump it down the drain before one of the kids drinks it!" Its a good thing we have modern technology to save us from tepid fruit -- or else everyone would have to make wine to get their vitamin C. And then our hobby would be a common household chore like dishwashing.
Cab won't undergo MLF SuggestionsSome additional info if it helps anyone- I took distilled water and sterilized it via boiling and added it to 3 separate containers, all sterile. Bactivaid...
