I have used the enzyme for wine making. Many fruits and berries just have way too much natural pectin and if you add the enzyme, they will never set up on their own, no matter how much sugar is added. If you still want a controlable syru, add a little Clear Jel and mix it with a little water and make a slurry. Pour a little in while the juice is boiling. It should be the right thickness once you determine how much of teh modifed food starch to use. If you have recipes that mention corn starch as a thickener for syrups, use less Clear Jel. Clear Jel in home canning is also much safer to use home canning compared to regular corn starch. Some of my grape based wines like port, needed to have a bit more 'body', so I would add a banana to the must. Pineapple or papya (papian) is also a meat tenderizer and is the prime ingredient in Adolphs meat tenderizer. Added to beef and allow it to marinate 24 hours will give you mush as opposed to meat. Adding citric, or better yet, the acid blend of tarteric, malic, and citric is a better choice to improve acidity of fruit juices. Its found at the same place the pectic enzyme comes from.

The cool temps could have slowed it down. I have made wine in a cold basement that turned out fine, it just took a lot longer with a much slower fermentation. No bubbles in the air lock, but it did make down to a 0.9... on the hydrometer, finished. Test it before you toss it. If I had a wine that wasn't making, I would first add more yeast and yeast nutrient and get it to restart before tossing it. You don't want pectin in wine. Pectin will keep your wine from clearing. I add pectic enzyme, from the wine supply store, to eat up the pectin in the must of any wine I make. I wouldn't add any acid or other juices to lime, unless it's white grape juice for a little body. Lime juice will have enough acid already. I would add pectic enzyme, 1 tsp per gallon, to lime wine, but that's the only thing I would add. Here is a simple recipe you can use: 1- one gallon of limes, with or without peels (depends on how much flavor you want) boiled in a gallon of water. Let sit in boiling water in pot with lid on over night. Next day: Strain with sterile strainer into sterile primary, leaving about 1/2 cup in pot. makae absoslutely certain that every utensil and tool you use is sterile. I dip everything in sulphite and rinse to sterilze. 2- Pour this 1/2 cup into sterile glass cup and heat in microwave until very warm. With sterile spoon, stir pectic enzyme into this until dissolved. Pour this into primary and stir with large sterile spoon. 3- Add about 2 pounds (not cups) of reg sugar (or corn sugar for a smoother wine) per gallon and stir well. (Should read about 12-13% possible alcohol with hydrometer.) 4- Sprinkle yeast (approx 1/4 to 1/3 packet of wine yeast per gallon or one whole packet for 5 gallons) on top and stir again. Loosely cover with lid and let sit for about 5 days. Stir and rack into secondary and add air lock. You can make almost any kind of wine with this recipe. Add acid blend from the wine store to anything not citric, 2 tsp per gallon of must. Wine is really very easy to make and hard to mess up, provided you are careful about sterilization. If you want to use sulphite (campden tablets), add them the next day, after straining the limes. Leave it to sit for a another full 24 hours before adding anything else. The Campden tablets have to stop working (after 24 hours) before you add the yeast, so if you put them in, you have to wait yet another day to add the yeast. I don't use sulphite. My wine is organic and sulphite free, but being so, has to be stored in cool temps 24/7/365.

Here is a recipe I have used before.. Turned out good.. Summertime Blueberry Wine Makes 5 gallons (19 L) 15 lbs. (6.8 kg) blueberries 9 lbs. (4 kg) sugar 2��"3 cups grape concentrate (optional ��" this will add to the wineâÂÂs fruitiness) 2.5 tsp. acid blend 2.5 tsp. pectic enzyme 3 tsp. yeast nutrient 0.18 oz. (5 g) potassium metabisulfite (approximately 150 ppm SO2) 2 tsp. potassium sorbate 1 tsp. tannin Yeast (Lalvin EC1118 or Lalvin 71B-1122) Crush the blueberries. Add the water-sugar mixture and enough water to make 5 gallons (19 L). Add potassium metabisulfite. Cover and let sit for two days. 3. Add sugar, if necessary, to reach specific gravity of 1.090. 4. Add the tannin, acid blend, pectic enzyme and yeast nutrient. Stir everything to blend. Maintain a constant fermentation temperature range between 70��"75 ðF (21��"24 ðC). Add yeast to the must. 7. Stir the floating cap of fruit pulp into the fermenting must twice a day during fermentation. 8. Fermentation will continue for approximately 14 to 21 days. Take notice if the bubbles in the airlock have gotten very slow ��" that is a good sign that the fermentation is coming to an end. Use your hydrometer to monitor and make sure that the fermentation has stopped. 9. Use a mesh bag to extract the juice from the blueberries in the must. Rack the remaining juice to a carboy, leaving the sediment (lees) behind. If possible, move the wine to a cooler place, like a basement, to clear. Rack the wine at least two more times before even thinking about bottling it. Add another Campden tablet to the wine after each racking. The wine should age at least three months

Rhubarb wine is one of my favorites and easiest to make. To begin the process I harvest rhubarb during the season, cut and freeze it in gallon zip lock bags. For my recipe I use twelve pounds of frozen cut into one inch size rhubarb, usually about three gallon bags, a two and a half pound bag of raisins, ten pounds of sugar, and three jugs of water. All is put into a (guessing about a 20 gallon plastic tote) as the rhubarb thaws I begin stirring allowing all to warm not quite to room temp before adding a package of Red Star premere curvee yeast... Prior to adding the yeast i check the liquid if its at my desired "balling"reading. Stirring is done twice a day for about a weeks time, at which time I tip the tote up a couple of inchs on one end and insert a siphon hose down into the other end and begin drawing off the juice into a five gallon carboy. I stop filling at the point in the glass carboy where it begins to round into the top portion to allow for expansion during "working" process. usually I fill a couple more cleaned jugs for topping off after racking the first time... Note at no time was a wine press used or any boiling of water. I use city water from the tap which is prefect for use in my wine making recipes and cleaning of equipment... Most of my fruit wines are made using the same steps... In using rhubarb wine - I usually use it in a mix with other wines because it usually enhances the favor of the wine to which its added without any rhubarb after taste.