Rohament-P

Discussions of interest about making wine, cider and other fermented beverages

Rohament-P

Postby tonyhibbett » Thu Sep 28, 2017 13:22

This enzyme is very effective at extracting colour, flavour and even bouquet from fruit. I ran out of supply last year and had trouble getting more. However it is now sold by Youngs as rohavin. It's not exactly cheap at £5.50 for 28 grams, but a little goes a long way and reduces pulp extraction time to just 24 hours and is even more effective if used in combination with pectolase.
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Re: Rohament-P

Postby tonyhibbett » Tue Oct 03, 2017 14:56

The Rohavin arrived yesterday and used it to extract more juice from the grape pomace (skins and pips). Got an extra 500 ml from a kilo. I used far too much. The dose is half a teaspoon per 5 kilos of fruit. The extra juice was of lower quality than the first pressing and curiously the must was noticeably warm, murky and tasted somewhat over ripe. The next time I have added the enzyme to the crushed grapes to be left overnight before pressing.
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