Pasteurized Apple Juice

[Thuglas]

So I made the mistake of using pasteurized apple juice to make my cyser. I've read that pasteurization ruins clarity. Is this true? If so, can I use a fining agent to fix the problem...or will cold crashing it work?

Just for reference - OG 1.090, yeast is EC-1118, still fermenting (64degF...about 17 days in now).

Thanksd

[Quin]

I think you would need to use pectic enzyme.

[Thuglas]

Did some researching and came to the same conclusion. Added some yesterday. I'll let you know how it turns out. Thanks.

[spiderwrangler]

The times I've done it from apple juice without pectic enzyme, I got a hazy clump that sits near the bottom, but NEVER fully settles. Can't taste or feel it, just see it. Pectic enzyme will get rid of this.

[ipaisay2.0]

how the hell did you get an OG over 1.054? I live in apple country USA with plenty of fresh apple cider and never, never had a fresh cider (apples only) over 1.054. Did you add sugar...of any sort? You had to have.

[Thuglas]

yes, honey

[robertjm]

A few years ago I bought Macintosh organic apple juice from Trader Joes. Stuff was murky as all get go. However, it settled out crystal clear with time. And when I mean time, I mean it bulk aged in the secondary fermenter for nearly two years! (Didn't intend for it to go that long. Just did).

I still have about half a case of 12oz. bottles and it still amazes me how clear it is when looking at a bottle in the fridge. No finings, no filtering, just juice and a small amount of honey.

Robert