Klemay83
Junior Member
I'm bewing a cherry stout tomorrow. Using a kit as a base. I'm going to add pectolase as I will rack the stout onto a kilo or so of frozen cherries and put it secondary for a few weeks. I'm going to add pectolase to aid with getting the juices out the cherries. Should I add this in primary stage when I add the yeast or add it when I rack the stout onto the cherries? Also I was thinking of 3 teaspoonfuls of Pectolase would be fine for a 21L batch with about 1.5kg or cherries?
Any advice or recommendations?
Any advice or recommendations?