Hi all. I have been fnding that my apple juice throws a heavy sediment down in storage. After pressing I add citric and filter through very fine mesh before pasteurising. I don't mind the sediment but wonder IIf others have died liar and whether there are others things I could do to reduce. Best wishes. Andy.
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thanks Andrew. I meant Abscorbic not citric! I've added this to provide some clarity. When you say filter are you referring to filtering through papers rather than simply relying on very narrow gauge mesh/ muslin? Will certainly try the pectin enzyme addition too this year. I tend to press a mix of eaters and cookers for Apple juice split roughly 60:40 with good results all from local gardens in west reading. Andy.