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Cider Digest #0281
Subject: re: pectin haze etc.
Date: 04 May 1993 10:50:00 -0700 (PDT)
From: Philip Atkinson 356-0269 <PATKINSON@galaxy.gov.bc.ca>
David Hinz asked a couple of questions regarding yeast killing
preservatives, crushing apples and pectin hazes.
Most preservatives can be driven off by boiling. I have done
this a few times when I've resorted to store-bought apple juice.
It works on anything from soft cider to frozen concentrate. Of
course, you must cool the juice to 20 Celsius before you pitch
the yeast ...
Real apples can be a swine to juice. Try freezing them for a few
days and then pulping with ye olde spud masher. It works really
well. Elbow grease and ancient technology.
Pectin haze can be avoided by adding pectinase (a pectin
destroying enzyme available at any wine/beer making supply)to
the crushed apples or juice twenty four hours before adding
yeast. There is also an enzyme called rohamine-P that turns
fruits to mush overnight, but (alas!) it is ineffective on any
member of the rose family so apples are beyond its powers.
Natural cider in England -`rough', or `scrumpy' is always
cloudy. Sometimes there is even bits of things floating around
in it ... doesn't seem to put anyone off in the West Country. If
you really want crystal clear cider, you might want to make it
just like a wine and fine it with gelatin, isinglass, bentonite
or egg white. In all of these processes there's the danger of
oxidation, but you will find that you can get away with far more
oxidation in a cider than you could in a wine or beer.
Waes hael!
Phil Atkinson
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