Pectic Enzyme in Juice

[huesmann]

If one is going to make a cyser using bottled apple juice (ascorbic acid only) that appears to be already clarified, is it necessary to use pectic enzyme, or does the fact that it's already clarified remove the necessity for that?

 

[Yooper]

It probably isn't necessary, unless you heat up the juice at all.

 

[fatbloke]

Belt and braces suggests that it doesn't do any harm. Plus if used before fermentation, you use less than after.....

 

[huesmann]

It probably isn't necessary, unless you heat up the juice at all.

Wasn't really planning on it.

However, I'm now wondering: what is the optimum temperature for must, pre-pitching, in order to minimize any shock to the yeast?

 

[fatbloke]

I use as little heat as possible, so my batches get pitched at room temp i.e.68/70F a.k.a. 20/21C