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Old 04-10-2009, 11:20 PM   #1
Dec 2008
New Zealand
Posts: 40

It's apple season here now (New Zealand) and prices are cheap, so I thought I'd get some, juice them and then freeze the juice until I'm ready for it. Would I be better to add the pectic enzyme before I freeze, or should I leave it until I am ready to make cider and the AJ has defrosted? I also though that I would add the Campden after defrosting. Am I on the right track?

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Old 04-10-2009, 11:32 PM   #2
Oct 2008
Vancouver Area - Canada
Posts: 756
Liked 4 Times on 4 Posts

if you have the time you may as well do the pectinase addition ahead of time. I would add sulfite before freezing - freezing does not give 100% protection from oxidation - sulfite helps to limit oxidation.
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