Total cider noob here...
Next weekend I'd like to start an apple wine and a cider.
Couple random questions:
1. Is there any way to remove pectin from juice without using pectinase? That is, can it be precipitated or filtered off? Some research has indicated that juice has enzymes in it that break down pectin into fusel alcohols, which I would like to avoid. I know that enzymes are destroyed by heating, so this may ultimately lead me to pasteurize my juice.
2. How long should cider be left on the lees?
3. Having done some research, I think I may be interested in doing a malolactic conversion on the apple wine. I understand that this should be done near the end of fermentation. At what gravity should I do this? Or does it not matter that much?