flyangler18
Well-Known Member
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.