Originally Posted by LeBreton
Just gonna bug you a little bit more Joe.
Why the PME first?
I'm also interested in the constancy of the 'chapau brun'. The only container I have that will fit 7 gallons is my opaque bottling bucket so I was thinking of keeving it in that. But I'm unsure I can effectively rack between the two layers without seeing what I'm doing. Think it would be possible to scoop it off the top without having it break up and mix back with the juice?
Stopping by an orchard on the way home tonight to pick up a few gallons of fresh juice and ask about unpasteurized.
I have read that the PME can be added at the time of pressing...
PME and Calcium are both present in the juice. The most important thing is to add the dissolved powders at different times. I added the PME first.
I did a total of 10 gallons. Luckily, I have a scale that is accurate to 0.1 gram so measuring wasn't a problem. The issue is to have carboys available that you can top off...
I ladled the "gel" off the top the best I could. There is no firmness to what floats. I saved what I dipped off and let it separate again in a gallon jug. I only lost about 1/2 gallon out of 10.
I forgot to buy a bulkhead fitting to install a valve on my tank so I just set the keeve up and siphoned the juice off carefully.
I may have been lucky...
You need non treated juice. No preservatives No UV. You need to rely on the wild yeast.