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Pectinase was what I thought too. So that batch is 6 gallons or so, a teaspoon of pectinase in how much water? And I've included a photo of the batch just to be sure, like I said don't wanna add anything not absolutely necessary.

That's just like the goo (I'm sure someone else has a more exact definition) from the "krausen" it forms up on the neck of all my batches, I usually just agitate it to wash it into the rest of the liquid. My guess is its pectin or some such. But yeah not anything bad :)

So I went apple picking w my gf in late sept, got 2 bushels, 1/2 was golden delicious, 1/2 was like Fuji, 1/2 was red delicious and 1/2 was some weird mix of jonogold and like gala or something. In any case, I juiced about 1.5 bushels and it yielded almost 6 gallons, I pitched champagne yeast...

1200 pounds?? Whaaaat?? Where r u from that's SOOO much

So I went apple picking w my gf in late sept, got 2 bushels, 1/2 was golden delicious, 1/2 was like Fuji, 1/2 was red delicious and 1/2 was some weird mix of jonogold and like gala or something. In any case, I juiced about 1.5 bushels and it yielded almost 6.5 gallons, I pitched champagne...

Wow very nice variety, I'm definitely interested, subscribed! Do you have any experience with other fruit wines?

Hey everyone, I'm Roz, I've been making my own cider ever since last year when I got a juicer on part of a random stint to get healthy. I made two batches last year, tiny less than a gallon things and the end product entranced my friends and coworkers so much that I've begun doing it on a...