Why is pectolase needed in turbo cider?

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jceg316

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I've seen some recipes which require it, but also read that it's not really needed. I'll be making my first TC soon, should I bother with it?
 
It's just an enzyme that breaks down pectin. Pectin causes hazes that you can't settle out or fine. If you don't give a damn about the clarity then don't use it. It's pretty much a cosmetic thing.

Not all fruits have and and some only really release pectin when they're heated, like you would for jam - it's what makes it set.
 
It's just an enzyme that breaks down pectin. Pectin causes hazes that you can't settle out or fine. If you don't give a damn about the clarity then don't use it. It's pretty much a cosmetic thing.

Not all fruits have and and some only really release pectin when they're heated, like you would for jam - it's what makes it set.

Thanks for clarifying (no pun intended). I won't bother with it if it doesn't affect flavour.
 
If you're adding a cloudy juice to your tc like pineapple or grapefruit or forest fruits etc. it helps it clear, but a straight tc with clear apple juice won't need it.
 
I just added 4 litres of pure apple juice to the weekly shop, really excited about this! I'm starting off by keeping things simple: apple juice, 1 cup of strong black tea and a pack of MJ cider yeast. I'm really keen on cider, but not huge on various fruit ciders (other than perry), could I add complexity by mixing different types of apple juice made from different apples?
 
You could try different apple juices but can't say I've noticed a difference in doing so. Maybe with the more expensive juices you might notice a slight difference, try it.
I like to throw in a litre of some other juice or a bottle of lowitz to my tc.
 

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