The simple question about whether someone’s hard cider looks okay usually occurs during two specific times. The first is during fermentation when yeast form what can be called a krausen or a white or brown yeast cap. The second time is after fermentation has completed and the cider is aging or maturing. During the aging … Continue reading Cider Question: Does my cider look okay?
If your hard cider is hazy, it has colloids. Cider colloids are a mixture of small particles or compounds that are insoluble and evenly suspended within your cider. Colloids are generally compounds made up of carbohydrates, color compounds, or proteins(1). The carbohydrates and color compounds are usually derived from the fruit. The proteins are usually … Continue reading Hazy Cider: Colloids
Impact of Pectic Enzyme - Juice Application Pectolyase, pectozyme, and polygalacturonase are three types of pectic emzymes or what are often called pectinases. These are naturally occurring compounds found in plants that breakdown the polysaccharide known as pectin. Pectin gives structure and strength to the plant cells. This structure is what make jelly and jam become … Continue reading Pectic Enzyme: Juice Application
I hope you are finding the information you need. Please don’t hesitate to leave me a comment or contact me if you have specific questions. To make the best hard cider, should juice be crystal clear or should it be cloudy? Have you even thought about it much? If you have read some of my … Continue reading Hard Cider Tip #27: Clear or Cloudy Juice
In my original post on the color of cider, I asked the question what color hard cider should be. I described cider in the context of wine. Should cider be white and red or something different. I did this because in both cases, you are using fruit juice. While there are some natural variances in … Continue reading A Study in Color: Making Cider Silver
What is pectic enzyme and why would you add it to your juice or cider. Pectic Enzyme is also know as pectinase, which is an enzyme that breaks down pectin. In other words, it is a protein that acts as a catalyst to degrade the pectin naturally found in fruit. Pectin is a complex carbohydrate … Continue reading Hard Cider Tip #15: Pectic Enzyme