How Do You Get Rid Of Pectin When Making Cider?
Pasteurization and using pectic enzymes are the two basic methods for getting rid of pectin when making cider. Pasteurization is a process of heating the cider and maintaining that heat level until the pectin becomes denatured. When done quickly and carefully, pasteurization can remove pectin without greatly degrading the overall product. Pectic enzymes are a white powder substance that can break down the pectin structures and clarify cider in just a few hours. It’s easy to clear the pectin haze from your cider in a few minutes with pasteurization, or a few hours using pectic enzymes. Wash the outside of two large plastic water bottles with liquid dish soap and a nonabrasive sponge. Remove all labels and adhesives. Fill the bottles with water until there is about 2 inches of air space at the top. Seal them well and place them both in the freezer for at least four hours. Preheat a large stockpot over medium-high heat for five minutes before pouring in the cloudy cider. Monitor the tempe
