"guy" > wrote in message
oups.com...
>
>
> On Jan 19, 5:05 pm, "Lum Eisenman" > wrote:
> > The major difference between native and commercial yeast is that
commercial wine yeast is specifically acclimated to tolerateSO2. Commercial
yeast should be added immediately after the SO2 addition. The "wait 12
hours" instructions in much of the home winemaker literature is incorrect.
>
> Lum,
> In the case of country wine, does the "no waiting 12 hours" also apply
> to the pectin enzyme?
>
> TIA,
> Guy
>

I don't know about country wines Guy. I _guess_ it would apply, but I am
not sure.
Sorry,
Lum