CodyA
Well-Known Member
NOTE TO MODERATORS: NOT TRYING FOR A DISTILLATION TOPIC, JUST CITING WHERE I GOT MY INFO. TO OTHER MEMBERS: PLEASE NO DISTILLING TALK.
So after reading up on the distilling forums (The methanol topic comes up a lot there) and some of the stuff I read on here, it had become apparent to me that pectin enzyme actually INCREASES methanol levels after fermentation. So I'm curious... could I get my cider to clear without pectin enzyme and just cold crashing and racking? Or is the pectin enzyme that vital to clearing?
So after reading up on the distilling forums (The methanol topic comes up a lot there) and some of the stuff I read on here, it had become apparent to me that pectin enzyme actually INCREASES methanol levels after fermentation. So I'm curious... could I get my cider to clear without pectin enzyme and just cold crashing and racking? Or is the pectin enzyme that vital to clearing?