How to 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.

Things You'll Need

• Pasteurization:
• 2 large plastic water bottles
• Liquid dish soap
• Nonabrasive sponge
• Freezer
• Stock pot
• Kitchen thermometer
• Air-tight container
• Enzymes:
• Pectic enzyme powder
• Spoon

Instructions

Pasteurization

1. Wash the outside of two large plastic water bottles with liquid dish soap and a nonabrasive sponge. Remove all labels and adhesives.

2. 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.

3. Preheat a large stockpot over medium-high heat for five minutes before pouring in the cloudy cider.

4. Monitor the temperature level of the cider immediately with a kitchen thermometer. To get a good reading, submerge the bulb of the thermometer completely for 10 seconds without touching the sides or bottom of the stockpot.

5. Lower both of the clean, frozen water bottles into the hot cider when it has achieved 160 degrees F for six seconds.

6. Stir the cider with the frozen water bottles until the temperature drops below 100 degrees F.

7. Move the cooling stockpot to the refrigerator with the water bottles still inside. The pectin will settle to the bottom of the pot in about 20 minutes.

8. Carefully pour the clarified cider from the stockpot into a food-safe, air-tight container leaving the last inch or so at the bottom of the pot.

Enzymes

1. Sprinkle the pectic enzyme powder directly into the cider. Use 1/2 tsp. of pectic enzyme for every gallon of cider.

2. Stir the cider with a large spoon to completely dissolve the powder. Seal the container and move it to the refrigerator. Wait between two and 18 hours to remove the cider from the refrigerator. All the pectic will have settled to the bottom of the container.

3. Carefully pour the clarified cider from its original container into a clean, food-safe, air-tight container leaving the last inch or so behind.

References

• The Millerman: Cider Making
• THe Beverage People: Making Cider and Perry Instructions
• Everything Apples: Cider Pastuerization Facts Need to be Put into Perspective by Bob Curry