Sai
Jul 16, 2012

Thanks for the comment. Yes, they do have a higher content of pectin than most grapes but I feel that adding 5x or 6x the regular amount for grape wines may be a bit too much. The fruit breaks down rather well naturally if you are using frozen fruit just from the thawing action. In my opinion, twice the amount would be enough to get proper enzymatic extraction. You may also wish to use a very good enzyme I have had a lot of success with called . This works wonders on raspberry. Huge, clean extraction and great aroma enhancer.