EdWort's Apfelwein : Couple of Questions

Up here in Canada we don't have Tree Top Juice. Is that like a clarified Apple juice in a tetra pack, like Sun-Rype up here? Or is it more like the unclarified stuff in the 4 litre jugs?

Also my LHBS suggested putting in pectic enzyme (?). Good idea or bad idea?

Thanks Rudeboy

Any juice that contains no preservatives should work just fine. Ascorbic acid is acceptable. Tree Top is a major brand of juice here, it's filtered and very clear.

As far as pectic enzyme or other additives go, I see no need to stray from the master's original recipe, at least not for your first batch. Juice, dextrose and yeast! The results are spectacular.

It can be any juice with no preservatives added. I use the Kroger brand juice and it works out great every time.

Rudeboy said:

Up here in Canada we don't have Tree Top Juice. Is that like a clarified Apple juice in a tetra pack, like Sun-Rype up here? Or is it more like the unclarified stuff in the 4 litre jugs?

Click to expand...

How does the Apfelwein turn out if you use the unclarified stuff instead?

I am brewing it with clarified apple juice and I am about to bottle. So far so good.
I will let you know how it tastes.

Its real nice. I have never made it before but i think it tastes wonderful and it hasnt even been conditioned yet.

Captain Tex said:

How does the Apfelwein turn out if you use the unclarified stuff instead?

Click to expand...

I am in the process of doing this myself and I have one question... is it supposed to clear up like to original recipe??? its been 22 days and it has not yet cleared. should I just bottle it. specific grav is ~0.98

any comment would be appreciated I am new to this.

Cider/unfiltered juice benefit from the pectic enzyme addition; your choice to use it or not. I do.

Thank you very much for your help, I will try it out

Rossnaree said:

Cider/unfiltered juice benefit from the pectic enzyme addition; your choice to use it or not. I do.

Click to expand...

I used pectic enzyme like you suggested and if has clarified beautifully. When I added the Pectic enzyme I got a second go around of fermentation, not sure why but I think it might be because it made some new fermentable surgars..... but not sure. I bottled it and it became clear after about 4 weeks. Thank you for the help

Open a bottle the other night that had beenin bottle for 14 mo's..smooth silk...

how much pectic enzyme per 5 gallon batch?

When I make wines from concentrate, it calls for 1 tsp for 5 gallons. I assume it would be about the same here.

thank you

dusty1025 said:

how much pectic enzyme per 5 gallon batch?

Click to expand...

1 tsp per 5 gal is the amount I used for excellent results

I have an apfelwein made from unfiltered juice last fall. I tried to clarify with KC, and while some whitish sediment did fall out, the liquid is still quite cloudy. About the top 2 inches have cleared somewhat, after three weeks. Does anyone have any suggestions as to what to try next? Gelatin perhaps?