Haze from cooked apple juice

[Swampcamper]

Hi - I have a TON of apples and I made gallons of juice for jelly and just drinking. I made a few gallons of wine from the cooked juice and I wondering what clearing agent would take out the pectin after wine is done.
(It was just a quick side project when I had left over juice when canning. I'm still going to make some proper wine w/ pectase and raw apples in a primary fermenter). Thanx

 

[Tom]

Best to add Pectic enzyme for haze

 

[winemaker_3352]

Yeah - Pectic would be the best to add as clearing agents will not drop out Pectin Haze.

 

[Swampcamper]

OK - I wasn't sure if the cooking would make a difference. I imagine cooking adds more pectin and I thought it might drop out with a clearing agent easier than being eaten by enymes. An interesting note: I think the wine is getting a little sweetness from the breakdown of the pectin (a polysaccharide) into sugar. Thanks for input :T