I really want to try making a cyser, but here in MI, state law says accuser from the cider mills must be pasteurized.I know the pectins may set during this process, will pectinase help this clear if I try using it? All thoughts appreciated, thx.
Cyser question
- Thread starter Fisk Jaegaren
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Yes, pectinase will help with that. I almost always use pectinase for any fruit wine or melomel just in case, whether it's been heated or not.
I would suggest you use your 1/2 tsp per gallon (or as per directions on your pectinase) 12-24 hours before you pitch the yeast.
I would suggest you use your 1/2 tsp per gallon (or as per directions on your pectinase) 12-24 hours before you pitch the yeast.
