Newbie here, and I have done some reading. I am unsure if running a pear wine in which I used pectic enzymes will produce too much methyl for consumption? Plans are to use a pot still to run maybe three gallons at 11%. Can I use some of the lees on the of the demijohn, and it has not cleared.
By the way, great site, and ty for any replies
Miguel
pectic enzymes Methyl production and pear wine
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Miguel
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