Rudeboy

Recipes 

Up here in Canada we don't have Tree Top Juice. Is that like a clarified Apple juice in a tetra pack, like Sun-Rype up here? Or is it more like the unclarified stuff in the 4 litre jugs?

Also my LHBS suggested putting in pectic enzyme (?). Good idea or bad idea?

Thanks Rudeboy

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Movementarians: Would you rather have beer, or complete and utter contentment?
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Primary: Kolsch; Helles; Witbier
Kegged Aging: Big Brew Blonde
Kegged Ready: Doppelbock; Berliner-Wiesse; DunkelWeizen; American Corn Lager; Falconer's Flight APA; RazzWheat
Bottled Ready: English Barleywine; Graham's English Cider; Mead; Russian Imperial Stout; Wee Heavy; Magpie Rye Ale; London Porter; Belgium Golden Strong

BlindLemonLars

Recipes 

Any juice that contains no preservatives should work just fine. Ascorbic acid is acceptable. Tree Top is a major brand of juice here, it's filtered and very clear.

As far as pectic enzyme or other additives go, I see no need to stray from the master's original recipe, at least not for your first batch. Juice, dextrose and yeast! The results are spectacular.

ohiobrewtus

Recipes 

It can be any juice with no preservatives added. I use the Kroger brand juice and it works out great every time.

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Captain Tex

Recipes 

How does the Apfelwein turn out if you use the unclarified stuff instead?

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Monkey Barrel Brewery
Planning: None
Primary: English Pale Ale
Secondary: None
Bottled: Honey Wheat, Apfelwin

killer_mpg

Recipes 

I am brewing it with clarified apple juice and I am about to bottle. So far so good.
I will let you know how it tastes.

killer_mpg

Recipes 

Its real nice. I have never made it before but i think it tastes wonderful and it hasnt even been conditioned yet.

WesleyMcC

Recipes 

I am in the process of doing this myself and I have one question... is it supposed to clear up like to original recipe??? its been 22 days and it has not yet cleared. should I just bottle it. specific grav is ~0.98

any comment would be appreciated I am new to this.

Rossnaree

Recipes 

Cider/unfiltered juice benefit from the pectic enzyme addition; your choice to use it or not. I do.

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Primary: Chardonel
Secondary: Apfelwein, Chambourcin, Blackstone Pond American Ale, King of the North, Concord, 2nd wine from pulp of both
Bottled: Bavarian Hefeweizen, Dortmunder, King of the North (2010), Apfelwein (2010), Lesser Wilderness Mead (2010), King of the North (2nd wine - 2010)

WesleyMcC

Recipes 

Thank you very much for your help, I will try it out

WesleyMcC

Recipes 

I used pectic enzyme like you suggested and if has clarified beautifully. When I added the Pectic enzyme I got a second go around of fermentation, not sure why but I think it might be because it made some new fermentable surgars..... but not sure. I bottled it and it became clear after about 4 weeks. Thank you for the help