I made a 1 gallon batch of apple wine with a store brand clear (filtered) apple juice. The gravity of the juice was 1.051 and I added enough sugar to get it to 1.084. Added to this was some yeast nutrient, DAP, and pectinase, though I wasn't sure if pectinase was needed.
After a couple weeks fermentation with Cote des Blancs wine yeast, the air lock was still bubbling once every few minutes. I got impatient, and decided to cold crash in my refrigerator. The final gravity was 0.996.
After 48 hours in the fridge, the wine was completely clear, and there was a very compact yeast cake, covered in a clear, jelly-like substance. I mean, the yeast was really sealed in. I didn't even need to siphon; I could pour it straight out and none of the yeast cake would mix with the wine.
It already tastes pretty good, and I have it now in another gallon bottle for aging. Success!
I'm guessing the jelly stuff was pectin or whatever the pectinase turns it into. Does filtered apple juice still have pectin, though? I usually use unfiltered juice, and there is so much apple solids in the yeast cake I've never seen this jelly stuff before.
Anyway, no complaints, just wondering if anyone has seen this before.