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Old 08-03-2008, 08:47 PM   #1
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Default Fresh pressed apple juice

Thinking of making a cyser with the fall apple crop coming up. Since fresh pressed juice isn't clear, in fact its opaque, how do I go about making a clear apple mead?

Going to do 3 gallons
9 lbs orange blossom hunny
mead yeast
yeast food

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Old 08-03-2008, 09:05 PM   #2
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Follow the directions for adding pectic enzyme on the package of pectic enzyme you buy at your LHBS.

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Old 08-03-2008, 09:17 PM   #3
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My apple wines always "fall clear" within a couple of months, usually without finings, but I do recommend pectic enyzme at the rate of 1 tsp per gallon when mixing up the must.

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Old 08-04-2008, 12:17 AM   #4
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thanks....

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Old 08-04-2008, 12:21 AM   #5
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One other thing I just thought of- if the juice is unpasteurized and fresh, I'd suggest using a campden tablet (one per gallon of juice), crushed and dissolved with some hot water and added to the juice approx 24 hours before pitching yeast. The campden (sulfite) will kill wild yeasts and bacteria naturally present in the apple cider.

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