First Cider

[NinjaBear]

My boss gave me a bunch of apples, so I decided to make a hard cider.

Keeping it simple and pure, I'm not adding a bunch of extras out side of necessities.

But I had a question on the pectin (sp?)

The guy at Midwest Supplies said to add it after primary. But the bottle says add before fermentation.

I already have it resting with the campden (so?) tablet.

Should I added the pectin now, or wait?
What difference does it make?
Do I need to give it a rest period after adding before pitching yeast?

 

[Yooper]

My boss gave me a bunch of apples, so I decided to make a hard cider.

Keeping it simple and pure, I'm not adding a bunch of extras out side of necessities.

But I had a question on the pectin (sp?)

The guy at Midwest Supplies said to add it after primary. But the bottle says add before fermentation.

I already have it resting with the campden (so?) tablet.

Should I added the pectin now, or wait?
What difference does it make?
Do I need to give it a rest period after adding before pitching yeast?

Add it 12 hours after the campden, and 12 hours later add the yeast. It doesn't really hurt to add them together, but the pectic enzyme works better without the campden or the yeast affecting it.

You can add it later, to clear the cider, but it's best to add it before hand in my opinion especially if using with fruit as it helps to break up the fruit and get more juice out of it. For juices, it really doesn't matter all that much except that it helps clear the cider faster and more thoroughly when added pre-fermentation.

 

[jdgabbard]

I typically add it when I'm filling the carboy with juice, along with some sulphur, and wait an hour or two before pitching yeast. But I always use store bought juice. So maybe there is a difference. It'll be a little hard to add it after fermentation without oxygenating your cider. I guess if you're going to drink it pretty fast it would t be an issue, but bot sure I'd want the crud sitting at the bottom if the bottles ready to be kicked up when I pour.


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