I Boiled some juice...Can I use it?

[Lukethebrewer]

Hi

I juiced a bunch of apples without checking the correct method, Boiled about three litres of juice. The juice has, obviously, gone cloudy and very slightly syrupy.

Can I still use it or should I scrap it?

Luke

 

[cannman]

As a canner (aka cannman) 15 min boil should be good for most applications. I do use pressure cookers now to fight botulism but how long did you boil for and what do you want to do with it? Ferment it?

 

[z-bob]

I use my old leftover jars of jelly to make apple wine. (mix a few jars of gone-brown crabapple jelly with a gallon of apple juice) It clears just fine, even tho' I don't add any pectic enzymes. The brown even drops out.

Just mix your boiled juice with some uncooked juice. It will be fine.

 

[Frognostic]

Might as well use it.

It'll have different characteristics to a cold pressed cider but it should be drinkable all the same.

One year when I was trying to fill a 25 litre container I didn't have enough juice to fill it to the top so I boiled the pressed pulp with water and sugar and strained it through a cloth and used that to fill it.

Although I wrote it off as inferior in my mind to the 100% apple juice stuff I made, it actually turned out to be the most pleasing of the batches I made that year.

 

[gratus fermentatio]

Hi

I juiced a bunch of apples without checking the correct method, Boiled about three litres of juice. The juice has, obviously, gone cloudy and very slightly syrupy.

Can I still use it or should I scrap it?

Luke

Use it. If you're trying to make cider/wine, you'll want to dose it with pectic enzyme, it'll help to break down the pectins that were likely set during the boil. Should ferment just fine.
Regards, GF.