pulp

Being lazy, I think I have devised a technique I'm going to try for making decent cider (having learned from a few disasters now). Here are the constraints I'm working to: - No apple press or juicer. - Buying loose apples from supermarket, they have a reasonable selection of tart/sweet. - Can't...

I've been thinking about starting a batch of supermarket orange juice but it has me wondering whether to go with the very pulpy OJ or low pulp. Will it eventually settle out of the wine naturally (how long will it take?) Would adding pectic enzyme at the start of fermentation help...