Can I leave it out?

[Wynott]

I'm making my first attempt at Oak Leaf wine from an older book from the 1970s, which says to include Rohament P, which doesn't seem to be available these days. Does anyone know if there is an alternative, or can I just leave this out of the equation? All the other ingredients are as usual citric, etc (obvs no tannin)...

 

[An Ankoù]

I think Rohament P was a mixture of enzyme, which breaks down pectin- so pectinase- and also does something funny to cellulose and this latter was for colour extraction. I don't know what sort of colour oak-leaf wine is supposed to be, but I'd just substitute the Rohament-P with pectinase. I would try to adjust the colour by adding more leaves as I think they have quite high tannin levels.
Even the pectinase might not be necessary, depending on what the other ingredients are. Could you post the ingrredients list, no need for the full recipe.

 

[Wynott]

Ingredients: Oak Leaves, raisins, sugar, citric acid, ammonium phosphate, (Rohament P), B1 tablet, yeast.

Cheers!

 

[An Ankoù]

Ingredients: Oak Leaves, raisins, sugar, citric acid, ammonium phosphate, (Rohament P), B1 tablet, yeast.

Cheers!

I don't think you even need any pectinase, but it won't do any harm to add a teaspoon just to ensure you get a clear wine.

 

[Wynott]

Done. Thank you.