Lumps of coagulated pectin? in pasteurised juice

[Ian Shields]

I follow Andrew's scheme for producing opalescent pasteurised juice. Sometimes I get a 'lumpy' phenomenon rather than a pleasant haze. It doesn't seem to shake out. I have recently done a pressing mainly of Crimson king which is particularly bad. The unpasteurised juice is fine though there is quite a heavy sediment. Is there anything I can do about this? I'm thinking for future pressings.

Ian

[Andrew Lea]

I’m afraid there are a great many variables around the levels of pectin (and its degradation), protein, polyphenols etc which depend on the fruit variety, age and season.  Very generally, late pressed fruit tends to “clump” more.

One way around this is to keep the pressed juice for 12-24 hours in the cold before racking and pasteurising. This eliminates the larger particles by sedimentation, and may help to minimise clumps when pasteurising. 

I presume you are adding ascorbic acid?

Andrew

Wittenham Hill Cider Page

www.cider.org.uk

On 23 Nov 2022, at 14:16, Ian Shields <iancs...@gmail.com> wrote:

I follow Andrew's scheme for producing opalescent pasteurised juice. Sometimes I get a 'lumpy' phenomenon rather than a pleasant haze. It doesn't seem to shake out. I have recently done a pressing mainly of Crimson king which is particularly bad. The unpasteurised juice is fine though there is quite a heavy sediment. Is there anything I can do about this? I'm thinking for future pressings.

Ian

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[Ian Shields]

That is helpful Andrew. I do use ascorbic acid and the pressing was almost entirely Crimson King and a very slushy pressing. The pressing I did the week before with about 50% Crimson King is fine. I will take your advice and leave for 24hours before racking and bottling if I do more late pressings for juice. Ordering cold weather has been a bit problematic so far this season!

Ian

To view this discussion on the web, visit https://groups.google.com/d/msgid/cider-workshop/4F83BFE2-F2BD-4200-A329-6E7CB7E41048%40cider.org.uk.