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Old 11-01-2008, 01:04 PM   #1


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.



 
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Old 11-01-2008, 07:50 PM   #2
lapaglia
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If you do not use it you will not be able to clear the cider. It helps to remove the pectin in the apple juice.


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Old 11-01-2008, 08:20 PM   #3

I thought that was the case- and I picked some up when I was at the LHBS earlier today. I'm thinking that the pectic enzyme should be added at racking and cold-crashing?

 
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Old 11-01-2008, 08:30 PM   #4
Tusch
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Pectic enzyme is only necessary when the pectin is set, am I wrong in thinking that since you have cold pasteurized cider, there is no reason to use it at all? I could be wrong.
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Old 11-02-2008, 09:44 PM   #5
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Probably too late now (I was out of town all weekend), but you should add the pectic enzyme 12 hours after sulfites (if using) and 12 hours before the yeast is added. I mix up the must, sulfite it, then add the pectic enzyme that evening, and pitch the yeast the next day.
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Old 11-02-2008, 10:37 PM   #6
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+1 on the 12 hours, however if you missed that point pull a little cider out and dissolve 1 tsp per gallon and put it back in now. It will still help.
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Old 09-19-2010, 01:19 PM   #7
S_carve
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I have over 20gal of cider sitting in secondaries in my basement. They have only been there about 2weeks but show little to no signs of setteling. The only clarifier I have is pectic enzyme. Can it be used now or is it too late? How should I add it?

I know this is an old post but Im not finding much info about the subject.

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Old 09-20-2010, 05:00 AM   #8
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The pectin really has more of an effect when bottle pasturizing -- it can clear in the bottles with pectin present.... it will just get really cloudy when you pasturize it or if the bottles get warm in storage....

Ye Olde Cider Clearing trick is to wait till the weather is cold (Slightly above freezing) and let it sit outside in the shed for a few days... The fridge usually works quite nicely too.... but not when you are trying to get 20 gallons in all at once...

The yeast and residual trash seems to settle out quite nicely when it gets really cold -- then you can rack it off and have a more clear cider...

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Old 08-18-2012, 10:18 PM   #9
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So I just added pectic enzyme to 25 gallons of pasteurized juice in 5 different carboys. Is it ok to not add the yeast until tomorrow morning? I'm scared the juice will oxidize or something. Its about 70 degrees in my house too, is that ok?

 
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Old 08-18-2012, 10:22 PM   #10
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Quote:
Originally Posted by porky_pine View Post
So I just added pectic enzyme to 25 gallons of pasteurized juice in 5 different carboys. Is it ok to not add the yeast until tomorrow morning? I'm scared the juice will oxidize or something. Its about 70 degrees in my house too, is that ok?
Yes. You typically add the yeast 24 hours after mixing the must, assuming you used campden (sulfites). If you didn't use any sulfites, then add the yeast now.


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