HItransplant
Well-Known Member
Im on the precipice of diving into my first apfelwein adventure. I know its wine... but I think you cider guys may be better equipped to answer my questions, since they are about apple juice.
INFO: Im planning to use 3 gallons of unfiltered juice (bought for the glass jugs) and 2 gallons of filtered juice.. like motts or martinellis, etc.
QUESTION 1: Since only the unfiltered stuff needs the pectic enzyme, I was wondering if I could add to the unfiltered jugs, cover with sterilized foil, and then just add per the recipe tomorrow? (in other words, is there a problem with opening the jugs, and recovering with foil?)
QUESTION 2: Im wondering how adding pectic enzyme straight to the juice wont create a contamination issue... seems like thats a possiblity. For that matter.. I have the same question re: the yeast nutrient, since both are smaller amts taken from a big bag.
can anyone clue me in on these issues?
cheers.
INFO: Im planning to use 3 gallons of unfiltered juice (bought for the glass jugs) and 2 gallons of filtered juice.. like motts or martinellis, etc.
QUESTION 1: Since only the unfiltered stuff needs the pectic enzyme, I was wondering if I could add to the unfiltered jugs, cover with sterilized foil, and then just add per the recipe tomorrow? (in other words, is there a problem with opening the jugs, and recovering with foil?)
QUESTION 2: Im wondering how adding pectic enzyme straight to the juice wont create a contamination issue... seems like thats a possiblity. For that matter.. I have the same question re: the yeast nutrient, since both are smaller amts taken from a big bag.
can anyone clue me in on these issues?
cheers.