Step 3 - When it has cooled to about blood heat, add the pectic enzyme...
The blackcurrant wine has cooled down overnight, & it's time to add a tsp of pectic enzyme. Well, that's pretty easy, isn't it?
According to CJJ:
'It is a great help to extraction to add 1tsp of a pectin destroying enzyme to hasten the breakdown of the fruit (and incidentally, ensure a clear wine). '
'It is particularly important to use a pectin destroying enzyme with fruits high in pectin e.g. blackcurrants.'
If the pectin is not destroyed, then a 'pectin haze' might form, which looks like 'tiny jelly blobs rather like frogspawn surrounded by haze particles.'
Well, that's vile (I have some experience of this with last year's apple wine), so I've added a tsp of Pecotlase to avoid problems later, & given it a quick stir with a metal spoon (dipped in boiling water first to sterilise) & I've covered it back over and will leave it for 24hours for the Pectolase to do it's stuff.