Hi all,
i'm approaching the final stage of production of my first semi-dry cider: the pasteurization!
The problem is, near where I live there is no pectic enzyme. Brewing shops are specialized on winemaking and do not keep this product.
Is there a way to pasteurize without get the pectin fall out of suspension?
Maybe some combination of temps/bath-holding time?
And also, if pectin falls to the bottom, the taste is modified hugely or it's still good?
Thanks!
i'm approaching the final stage of production of my first semi-dry cider: the pasteurization!
The problem is, near where I live there is no pectic enzyme. Brewing shops are specialized on winemaking and do not keep this product.
Is there a way to pasteurize without get the pectin fall out of suspension?
Maybe some combination of temps/bath-holding time?
And also, if pectin falls to the bottom, the taste is modified hugely or it's still good?
Thanks!