raspberry cyser

[fendermallot]

So I made some raspberry cyser. It's damn good. I put the brew in a bottling bucket, added the berries in a nylon bag for 1 day and then let it sit still for 3-4 days before bottling. I noticed that I had a LOT of pulp in the bottles. It hasn't really changed the flavor much, but is there any way I could avoid the massive amount of pulp if I were to do it in the future? Would Pectic Enzyme do anything?

 

[biochemedic]

You might have been best off to rack off the fruit to another container to allow it to fully clear before bottling.
Pectic enzyme will prevent haze from pectin (and I use it on just about any melomel regardless of the expected pectin content), but won't have any effect on macroscopic pulp.
Bottom line is it's a cosmetic issue...as you noted, it shouldn't really affect the taste...

 

[huesmann]

Does the pectic enzyme need to be included at the start of ferment, or can it be added at first rack?

 

[biochemedic]

I generally add it at the beginning, but I think you can add it anytime...

 

[caffeine211]

Cold stops pectic enzyme from working. Alcohol diminishes its effects so the farther along your fermentation is (higher ABV) the less effective it will be.

I see a lot of recommendations to add it to the must 24 hours before you pitch the yeast. I've gotten good results adding it 1-2 hours before pitching.