What to do...
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So I have finally opened a bottle of cider I tried using Pappers stove top pasteurizing (It was started in the spring). It never cleared and my suspicions were confirmed. There is a large chunk of jelly floating in it. I used fresh cider and NO pectic enzyme. That would be my problem. I have some fresh cider that was boiled to sterilize but lots of pectic enzyme and zero cloudyness. Live and learn.
So my problem is... It tastes delicious. Some of the best stuff I have produced. It just has a chunk of jelly in every bottle. Should I ignore the massive cloudy-ness and drink it. I could also drain it into a fermenter, add pectic enzyme, yeast and sugar and turn it into wine. I also have a five gallon batch in need of topping off.
Any thoughts?
scott
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