How do you use pectin enzyme in cider?

Answered by Randy McIntyre

To use pectinase powder in cider making, you will need to follow a few simple steps. First, make sure you have the correct amount of pectinase powder. The general rule is to use 1/2 ounce for every 5 gallons of cider. This ratio ensures that the enzyme will effectively break down the pectin in the fruit pulp and maximize juice extraction.

Once you have measured out the appropriate amount of pectinase powder, it is time to add it to your cider. Sprinkle the powder evenly over the surface of the cider and gently stir it in. Make sure to distribute the enzyme throughout the entire batch to ensure uniform breakdown of the pectin.

After adding the pectinase, it is important to wait for a period of time to allow the enzyme to work its magic. The recommended waiting time is between 2 to 4 hours. During this time, the pectinase will break down the pectin in the fruit pulp, making it easier to extract the juice. This will result in a higher yield of juice and ultimately a more flavorful cider.

While waiting for the pectinase to take effect, you can use this time to prepare for the pressing process. Ensure that your press is clean and ready for use. You may also want to gather any additional equipment or materials you will need, such as a strainer or cheesecloth for filtering the juice.

Once the waiting period is over, it is time to begin pressing the cider. Use your chosen method of extraction, whether it be a traditional cider press or a more improvised setup. As you press the cider, you will notice that the pectinase has made the pulp softer and easier to squeeze, resulting in a higher juice yield.

Aside from increasing juice extraction, pectinase also aids in clarifying the cider. The enzyme breaks down the pectin, which can cause cloudiness in the finished product. By using pectinase, you can achieve a clearer and brighter cider.

It is important to note that pectinase is most effective at specific temperature ranges. Typically, a temperature range of 45-55 degrees Fahrenheit (7-13 degrees Celsius) is recommended for optimal enzyme activity. Therefore, it is best to monitor and control the temperature during the entire process to ensure the pectinase works efficiently.

Using pectinase in cider making is a simple and effective method to increase juice extraction and clarify the final product. By following the recommended ratio, adding the enzyme to the cider, waiting for the pectinase to break down the pulp, and then pressing the cider, you can achieve a higher yield of juice and a clearer, brighter cider.