Cider

No and no...the only reason you'd need to add pctic enzyme is if you screwed up and heated the juice...DON'T do that! A month or so in primary, 2-6 months in secondary will give you crystal clear cider.

---------->Denny

Thanks, Denny

It was my understanding that pasteurized cider had been heated, causing the pectin to set, hence my question.

Brian

Well, yeah. Odds are it's been flash pasteurized, which likely set the pectins. It's possible to pasteurize without doing that, but it's a slow processes and most commercial cider/juice don't bother.

Time will clear any cider. Time + cold will clear it faster. I made my first cider from pasturized store cider in October. It's been I think two months so far. I can see bands forming in the carboy, so it's getting there. I just picked up a temperature controller for my chest freezer and plan to stick it in there in hopes of bottling a nice clear hard cider by the new year. I've learned hard cider isn't for the impatient.