Pectinase Enzyme: Wine Clarifying Agent

J B.

You did superb ******* 7 star I submit. Not related to this order but I like to share my methods of brewing and experience here with documented pictures. 1. Variety of Yeast for Wine: Here in Kolkata the temperature is not cold. Most of the wine fermenting yeast strains (Sparkling wine, Red wine, Dry fermenting, Turbo) starts fermenting within 6 hours of adding to the juice. After trying all (Sparkling wine, Red wine, Dry fermenting, Turbo) varieties I liked Sparkling wine the most as it gives an attractive clear solution. Even the Red wine turns Sparkling Ruby Red .... and of course not loosing the fullness. 2. Fermentation process: Fermentation starts within 4 (Four) hours and maximum bubbling gets completed within 72 to 96 hours. Little warm water bath I used in last winter for augmenting the process of fermentation. It really facilitates the process. 3. Fermenting Containers and Siphoning the clear top: 2 Litre cold drinks bottles are superb ..... why ?? i) The high column and less diameter of the mast in container provides good settling of the lees and least loss of the clear wine while siphoning out the clear top (The surface area of transition zone is less). ii) Small opening assures easy air tight and fitting baloon for seal. Carbon Dioxide securely dissociates the top portion of mast. iii) Little swinging the 2 litre bottle mixes the mast inside any time for augmenting the process of fermentation and stirring stick is not necessary eliminating the risk of inoculating any organism inside. iv) Siphoning is best possible by sterile saline infusion sets which are itself sterile in plastic pack. i) They can be boiled and re used or may be disposed after single use. ii) Low cost iii) Less diameter result in almost no turbulence during siphon transfer ... and no oxygen mix ... and no oxidation. iv) Less diameter ... less volume speed ... good control on the process of siphoning.

J B.

You did superb ******* 7 star I submit. Not related to this order but I like to share my methods of brewing and experience here with documented pictures. 1. Variety of Yeast for Wine: Here in Kolkata the temperature is not cold. Most of the wine fermenting yeast strains (Sparkling wine, Red wine, Dry fermenting, Turbo) starts fermenting within 6 hours of adding to the juice. After trying all (Sparkling wine, Red wine, Dry fermenting, Turbo) varieties I liked Sparkling wine the most as it gives an attractive clear solution. Even the Red wine turns Sparkling Ruby Red .... and of course not loosing the fullness. 2. Fermentation process: Fermentation starts within 4 (Four) hours and maximum bubbling gets completed within 72 to 96 hours. Little warm water bath I used in last winter for augmenting the process of fermentation. It really facilitates the process. 3. Fermenting Containers and Siphoning the clear top: 2 Litre cold drinks bottles are superb ..... why ?? i) The high column and less diameter of the mast in container provides good settling of the lees and least loss of the clear wine while siphoning out the clear top (The surface area of transition zone is less). ii) Small opening assures easy air tight and fitting baloon for seal. Carbon Dioxide securely dissociates the top portion of mast. iii) Little swinging the 2 litre bottle mixes the mast inside any time for augmenting the process of fermentation and stirring stick is not necessary eliminating the risk of inoculating any organism inside. iv) Siphoning is best possible by sterile saline infusion sets which are itself sterile in plastic pack. i) They can be boiled and re used or may be disposed after single use. ii) Low cost iii) Less diameter result in almost no turbulence during siphon transfer ... and no oxygen mix ... and no oxidation. iv) Less diameter ... less volume speed ... good control on the process of siphoning.