Is pectic enzyme necessary for clarification?

[Alak0]

Hi everyone
I recently got my hands of a few kilos of apple and I decided to make some cider with it
It gave me a total of 9L apple juice to which i added 1L sugar water to top up the og to 1076, then I pasteurized for 15 minutes at 65c
I'm using the harvested Voss kveik from my previous batch of beer...I took a sample yesterday which was day 6 and the sg was 1030, too sweet, lots of apple flavor and aroma with absolutely no off flavors thanks to the clean nature of Voss, I think when it gets to 1015 I'll rack it to some 1L bottles, cause I like my cider sweet, cap, pasteurize to kill all the yeasts and bugs, then I'll pour it back to the carboy and gelatin+cold crash it, then I'll add bentonite for maximum clarification...
I took a sample of the pasteurized juice before pitching, added bentonite and it was crystal clear after 2 days, it was as clear as water, only that it had a nice color to it
Now the thing I'm wondering about is can pectin haze still occur, given that my pre-fermentation cider could get crystal clear with bentonite? I'll deal with all the other sorts of haze with bentonite and gelatin, but pectins, they need an enzyme, which, based on what I've read aren't as effective in an acidic, alcoholic juice...
Sorry my text got a bit too long

I know these are not the common practices to make hard cider, not letting the fermentation go all the way, but I like it the way it is

 

[Maylar]

I'm not sure what you're asking. Pectin is present in the apples. If you have managed to get clear cider then they're gone. It won't come back.

 

[An Ankoù]

None of this makes any sense to me. And pectin haze is the very least of your problems.

I recently got my hands of a few kilos of apple and I decided to make some cider with it
It gave me a total of 9L apple juice

You need at least 20 litres and a decent press to get anything like 9L.

I'm using the harvested Voss kveik from my previous batch of beer...I took a sample yesterday which was day 6 and the sg was 1030, too sweet, lots of apple flavor and aroma with absolutely no off flavors thanks to the clean nature of Voss

Voss doesn;t have a clean nature- if by that you mean tasteless It has quite a character.

I think when it gets to 1015 I'll rack it to some 1L bottles, cause I like my cider sweet, cap, pasteurize to kill all the yeasts and bugs, then I'll pour it back to the carboy

Why bottle the cider and seal the bottles to pasteurise it. Just do it in a pan. No risk of explosions.

What then?
Are you going to drink the cider flat or are you going to bottle it and prime the bottles and add more yeast to make it fizzy? If you do that you're making bottle bombs. ALL the residual sugar will ferment, If the bottles don't burst then you'll end up with dry cider at about 10% abv.

 

[Alak0]

None of this makes any sense to me. And pectin haze is the very least of your problems.

You need at least 20 litres and a decent press to get anything like 9L.

Voss doesn;t have a clean nature- if by that you mean tasteless It has quite a character.

Why bottle the cider and seal the bottles to pasteurise it. Just do it in a pan. No risk of explosions.

What then?
Are you going to drink the cider flat or are you going to bottle it and prime the bottles and add more yeast to make it fizzy? If you do that you're making bottle bombs. ALL the residual sugar will ferment, If the bottles don't burst then you'll end up with dry cider at about 10% abv.

I fear that might vaporize all the alcohol
That's why I bottle it first
It tastes good right now
So much apple flavor
I'm going it drink it flat