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Cider Digest #2036
Subject: Cider Digest #2036, 5 September 2016
From: cider-request@talisman.com
Cider Digest #2036 5 September 2016
Cider and Perry Discussion Forum
Contents:
Pectinase and clarification (Andrew Lea)
Re: Pectinase and clarification on a pasteurized must (Claude Jolicoeur)
Re: What to plant at 55 degrees (Claude Jolicoeur)
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Subject: Pectinase and clarification
From: Andrew Lea <andrew@harphill.co.uk>
Date: Wed, 31 Aug 2016 09:32:23 +0100
On 31/08/2016 05:17, Dana Glei wrote:
> So, I am wondering if there is something about the pasteurization process
> that interferes with the ability of the pectic enzymes to degrade the pectic
> substances?
Yes. When cloudy juice is pasteurised, the pectin and protein and
polyphenols in solution form a heat set complex. Because the pectin is
no longer 'native' it is very difficult for any pectinases to get into
the complex and break it down. The haze is pretty much permanent.
> If not, perhaps I need to get a better pectinase blend that is optimized for
> apples? (I am just using the generic pectinase I got at the brew store.
> But, I suppose that is not optimized for apples.)
You can get a range of different pectinases, some of which are optimised
for apples and some for mash breakdown rather than juice breakdown. They
are widely used by big apple juice processors. But you would need to go
to a specialist supplier and they are unlikely to be available to the
amateur in small quantities. Some may work better against heat set hazes
than others.
Andrew Lea
nr Oxford, UK
www.cider.org.uk
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Subject: Re: Pectinase and clarification on a pasteurized must
From: Claude Jolicoeur <cjoliprsf@gmail.com>
Date: Mon, 05 Sep 2016 23:56:12 -0400
In Digest #2035, Dana Glei asked why commercial apple juice bought at
the store didn't clear properly:
> So, I am wondering if there is something about the pasteurization process
> that interferes with the ability of the pectic enzymes to degrade the pectic
> substances? Does anyone have any idea whether that is a tenable hypothesis?
I would think that the commercial stuff sold at the store may have gone
through a lot more than just pasteurisation. Even if organic.
The manufacturer could have added something to make it stable and hazy
in order to make it look more "natural"!
So I am not overly surprised that such a juice wouldn't clear with
addition of pectinase.
You are certainly much better off with freshly pressed juice.
> P.S. Thanks to Claude Jolicoeur for publishing your wonderful book. It is
> worth every penny. I currently treat it as my bible.
Thanks for the appreciation...
Claude Jolicoeur
Author, /*The New Cider Maker's Handbook
<http://www.chelseagreen.com/the-new-cider-makers-handbook/>*/
http://www.cjoliprsf.ca/
------------------------------
Subject: Re: What to plant at 55 degrees
From: Claude Jolicoeur <cjoliprsf@gmail.com>
Date: Tue, 06 Sep 2016 00:20:49 -0400
In Digest #2035, Christoph Dietzfelbinger asked about varieties of cider
apples to plant in north central British Columbia, Canada...
Well, I don't think many of us have experience growing cider apples in
such a location. I would assume the growing season to be much shorter
than in more classic situations, but you also have more sun hours in
summer than in a more southern location.
For sure you'll have to make tests. If I were you, I would first try
varieties that ripen relatively early, like Bulmer's Norman or Douce de
Charlevoix (see http://www.cjoliprsf.ca/doucecharlevoix.htm). These
would probably have better chances to ripen their fruits properly. My
own orchard is at 47N in zone 4a, and they perform very well there.
Also, you should make juice tests on the varieties currently available
in your area to evaluate them for their cider making potential. Some may
be excellent and could be worth propagating.
Claude Jolicoeur
Author, /*The New Cider Maker's Handbook
<http://www.chelseagreen.com/the-new-cider-makers-handbook/>*/
http://www.cjoliprsf.ca/
------------------------------
End of Cider Digest #2036
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