Pectolase - an explanation please

[bacchus]

Hi there,

I'm starting my very much maligned Ginger Beer Mk II at this very moment on a Sunday.

Not wanting to blow my own trumpet (I have had ribs removed) but I do have more than a splattering of Biological understanding having spent more than 4 years at University studying this.

However, I only chose to remember this AFTER putting an enzyme (pectolase) into the hot (just off the stove)... mash? well... Ginger Beer Soup lets call it.

I seem to remember that heat destroys many enzymes, ergo, have I just destroyed the pectolase (I put Tannin in at the same time - have I ruined that as well?)

I'm sat here typing this in the 15 minute window as the Champagne yeast floats on top of the brew before I stir it in.

Has me putting the pectolase into a hot solution screwed it up?
What does pectolase do anyway?
Can I lookforward to a nice Ginger Beer or have I messed this one up - AGAIN :sad:

cheers chaps...

 

[Samarith]

Just bang another tsp of Pectolase in, it won't do any harm.

I think you're right about heat breaking down enzymes.

 

[Cussword]

Just bang another tsp of Pectolase in, it won't do any harm.

I think you're right about heat breaking down enzymes.

I'm always two steps behind you, surely the warboard should acknowledge that??