In message >, Mike > writes
>>> Have I done this right, what do I do next and when please?
>
>>Did you add sulfate before the yeast? You should also wait 24 hours
>>after adding pectolase before yeast according to my instruction book.
>
>I put everything in right at the beginning, this was following the
>advice of the people at my local brewery supplies shop.

AFAICT, the main worry is not to add the pectic enzyme while the must is
still hot - if you've done the normal
throw-fruit-in-bucket-pour-on-boiling-water thing, that is. It's likely
to be destroyed by heat. So there's something to be said for waiting a
while between processing the fruit and the rest of the additions.

My normal modus operandi is to chop/crush the fruit one evening, add the
recommended amount of sugar, boiling water, and crushed campdens, and
stir like heck. Following morning when it's cool, add the pectic enzyme.
That evening, add the yeast nutrient and vitamins, check SG, add more
sugar if necessary to adjust the SG to the desired level, and then pitch
the yeast.

Another advantage of this is that the extra 24 hours allows the sugars
in the fruit pulp to dissolve, so I get a (slightly) truer idea of the
actual SG.

cheers,
robin
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