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Old 04-13-2014, 12:09 AM   #11
Pataka
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One observation I made is that you've put everything in at once. I always add my pectic enzyme about 24 hours before pitching the yeast. Not sure if that's actually important, or only when you're brewing from actual fruit.
I wrote that quote in a rush so should probably elaborate. Recipes I've seen for making wine or cider from pulp always call for adding pectic enzyme and K meta roughly 24 hours before pitching yeast. This allows sufficient time for a) the pectins to break down and b) the K meta to take effect and to reduce the chances that it will affect the yeast when it's added.

I'm not sure whether the inclusion of pectic enzyme in this stage is because it's beneficial to the sulphites to do so, or whether it's detrimental to the fermentation to add it when you pitch the yeast. If it's the former, then there's nothing wrong with what you're doing. If it's the latter, then you'd probably be best adding pectic enzyme to the juice and letting it stand for 24 hours before pitching yeast.

If it was me and I didn't know the answer to the above (which I don't) I'd still add the enzyme 24 hours before doing anything else. If you're adding sugar to boost the gravity, I'd do that just before pitching yeast, after the enzyme has had a chance to break down the pectins.
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Old 04-13-2014, 04:15 PM   #12
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That makes sense. I was following a website when I put this together and the enzyme was to clear up the cider. I bought the whole foods juice and it was really cloudy. Going forward I'll take your advice and add the enzyme 24 hours before the rest.

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Old 04-14-2014, 03:38 PM   #13
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Quote:
Originally Posted by Pataka View Post
I wrote that quote in a rush so should probably elaborate. Recipes I've seen for making wine or cider from pulp always call for adding pectic enzyme and K meta roughly 24 hours before pitching yeast. This allows sufficient time for a) the pectins to break down and b) the K meta to take effect and to reduce the chances that it will affect the yeast when it's added.

I'm not sure whether the inclusion of pectic enzyme in this stage is because it's beneficial to the sulphites to do so, or whether it's detrimental to the fermentation to add it when you pitch the yeast. If it's the former, then there's nothing wrong with what you're doing. If it's the latter, then you'd probably be best adding pectic enzyme to the juice and letting it stand for 24 hours before pitching yeast.

If it was me and I didn't know the answer to the above (which I don't) I'd still add the enzyme 24 hours before doing anything else. If you're adding sugar to boost the gravity, I'd do that just before pitching yeast, after the enzyme has had a chance to break down the pectins.
I believe that fermentation inhibits the activity of the pectic enzyme rather than the enzyme inhibits the fermentation. With K-meta the sulphates inhibit the yeast... so the reasons for pitching the yeast 24 hours after adding enzymes and /or K-meta are quite different...
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Old 04-16-2014, 11:39 PM   #14
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I've reread some of this and I think I understand Phug a little better than I did before. I've had my cider going for a week now and there is no bubbling going on. I'm thinking of letting it sit a few more days and then moving to a secondary on both and letting it sit a while longer. Maybe a week or two? Then adding some apple concentrate, cinnamon and whatever else for flavor. Then because I only have 2 gallons going I'm thinking of moving them all to plastic bottles and leaving out for a week or so until it feels like they are carbed up good. Then moving to a fridge to stop it.
Does that sound like correct?

I've read through the pasteurization thread and because I still haven't collected enough glass bottles that is why I'm thinking of just putting it in plastic and then to fridge.

Also has anyone tried mixing with fireball whiskey for the cinnamon flavor?

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Old 04-16-2014, 11:51 PM   #15
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Sounds like a good plan. The Notty you used should go dormant in the fridge.



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Old 04-17-2014, 12:25 AM   #16
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Thanks man. Can't wait

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