question on pectic enzyme

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kgrabow

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I have a recipe that calls for pectic enzyme, the recipe calls for either using chopped upapples or juice, I am using fresh pressed apple juice, do I still need the pectic enzyme or is this only to help when using whole fruit, any harm in using it with juice (cider) thanks for the advice, seems the more I read the more I confuse myself. oh well I guess that's pretty easy to do.
this has been a lot of fun so far though . so far we have in primary
6 gallons apple wine
3 gallons spiced apple wine
5gallons cider with cane sugar and saf cider
5 gallons cider with brown sugar and saf cider and raisins
3 gallons pear wine
and lots of plans 15gallons fresh pressed apple cider and 5 gallons pear juice in freezer for later recipes. and about 20 bushels apples coming ready,whew not to bad for 6 weeks of work
 

Arne

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Go ahead and use it. It helps the wine clear later on as well as helps the solid fruit break down. (I know you are using juice) Arne.
 

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