flyangler18

Recipes 

I just picked up 5 gallons of locally produced, cold pasteurized cider and I was combing through the forum for any recipe recommendations. Heading over to the LHBS to grab a tube of White Labs English Cider yeast along with some other odds and ends, but may use a neutral ale yeast if it's unavailable. I'm a little unsure on the use of pectic enzyme. What benefits would I see from using pectic enzyme in this cider? I'm not planning on adding any addition sugar unless my cider reads an OG of under 1.060 or so.

lapaglia

Recipes 

If you do not use it you will not be able to clear the cider. It helps to remove the pectin in the apple juice.

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Primary: 3 gallon cider S-04
Secondary: Valentine Apfelwein Clone 1 Gal
Bottled: Halloween Apfelwein Clone 1 Gal
On Deck: 90 Shilling Clone

flyangler18

Recipes 

I thought that was the case- and I picked some up when I was at the LHBS earlier today. I'm thinking that the pectic enzyme should be added at racking and cold-crashing?

Tusch

Recipes 

Pectic enzyme is only necessary when the pectin is set, am I wrong in thinking that since you have cold pasteurized cider, there is no reason to use it at all? I could be wrong.

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Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port

Yooper

Recipes 

Probably too late now (I was out of town all weekend), but you should add the pectic enzyme 12 hours after sulfites (if using) and 12 hours before the yeast is added. I mix up the must, sulfite it, then add the pectic enzyme that evening, and pitch the yeast the next day.

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Broken Leg Brewery
Giving beer a leg to stand on since 2006

lapaglia

Recipes 

+1 on the 12 hours, however if you missed that point pull a little cider out and dissolve 1 tsp per gallon and put it back in now. It will still help.

__________________
Primary: 3 gallon cider S-04
Secondary: Valentine Apfelwein Clone 1 Gal
Bottled: Halloween Apfelwein Clone 1 Gal
On Deck: 90 Shilling Clone

S_carve

Recipes 

I have over 20gal of cider sitting in secondaries in my basement. They have only been there about 2weeks but show little to no signs of setteling. The only clarifier I have is pectic enzyme. Can it be used now or is it too late? How should I add it?

I know this is an old post but Im not finding much info about the subject.

truckjohn

Recipes 

The pectin really has more of an effect when bottle pasturizing -- it can clear in the bottles with pectin present.... it will just get really cloudy when you pasturize it or if the bottles get warm in storage....

Ye Olde Cider Clearing trick is to wait till the weather is cold (Slightly above freezing) and let it sit outside in the shed for a few days... The fridge usually works quite nicely too.... but not when you are trying to get 20 gallons in all at once...

The yeast and residual trash seems to settle out quite nicely when it gets really cold -- then you can rack it off and have a more clear cider...

Thanks

porky_pine

Recipes 

So I just added pectic enzyme to 25 gallons of pasteurized juice in 5 different carboys. Is it ok to not add the yeast until tomorrow morning? I'm scared the juice will oxidize or something. Its about 70 degrees in my house too, is that ok?

Yooper

Recipes 

Yes. You typically add the yeast 24 hours after mixing the must, assuming you used campden (sulfites). If you didn't use any sulfites, then add the yeast now.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006