huesmann

Recipes 

If one is going to make a cyser using bottled apple juice (ascorbic acid only) that appears to be already clarified, is it necessary to use pectic enzyme, or does the fact that it's already clarified remove the necessity for that?

Yooper

Recipes 

It probably isn't necessary, unless you heat up the juice at all.

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Broken Leg Brewery
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fatbloke

Recipes 

Belt and braces suggests that it doesn't do any harm. Plus if used before fermentation, you use less than after.....

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"What the large print giveth, the small print taketh away". Tom Waits.

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huesmann

Recipes 

Wasn't really planning on it.

However, I'm now wondering: what is the optimum temperature for must, pre-pitching, in order to minimize any shock to the yeast?

fatbloke

Recipes 

I use as little heat as possible, so my batches get pitched at room temp i.e.68/70F a.k.a. 20/21C

__________________
"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!