I tried searching the forum for this simply question but I wasn't able to find it.
Does store bought pasteurized apple juice benefit from pectic enzyme? Is it as simple as if it's clear in the jug then there is no need for pectic enzyme?
I use it, just in case. I've found that when I make cider, it usually gets quite cloudy and hopefully that'll help it.
so far my cider with filtered juice has been pretty well clear by week 4 or sooner with no enzyme added.
At a guess, the pectin gets filtered out in the commercial juice process.