Recent content by turbojuice

Update: I think it's the pectolase working it's magic - directly under the head is very clear liquid. Do I need to strain out all the pectin at the bottom already? Or is it fine just sitting there until fermentation ends?

Should add, I did add a fair amount more yeast than last time when I made apfelwein, but still not a HUGE amount

Hi, Just started a quick ferment of some 'tropical juice drink' from Tesco - no preservatives. I put my yeast in some sugar water and let it sit for an hour then added it to the warm juice with 50g of extra sugar, as well as a quarter teaspoon of pectolase and a teaspoon of yeast nutrient...