Talk:Pectic acid

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I'm making wine from scratch using plums, and in order to get at all the saccharides I can, I've used pectinase to destroy the pectin of the fruit. Now I have a nasty looking gelatinous mass floating in my glass 1-gallon carboy fermentor. It's gross looking, but at least I know what it is. Definitely not water soluble, I can say that much. Looks like what happens when you leave a beverage out too long and water-borne mold colonies and bacteria start to form. Fuzzform 21:21, 11 April 2007 (UTC)[reply]