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You should add the pectic enzyme in any event. Apple juice from any source, store-bought or fresh-squeezed, will be very high in pectin. The pectic enzyme breaks down the pectin naturally and prevents it from clouding the cider.
Great classic recipe. To answer a simple question here, pasteurized juice is fine, you just can not have "sorbates" in the ingredients, it's what cheap companies put in juices to prevent further fermentation, which makes making further fermentation nearly impossible. It probably also causes cancer, but who knows....
we are using fresh pressed apple cider made from at least 5 different types of apples all pressed with the skins on for their processing..do we still need to add the tannin and pectin?
I just has a question about the apple juice. It says that the juice cannot have preservatives, but is it ok if the apple juice has been pasteurized? Please let me know Thanks Shawn