Apple Juice turning brown

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BeerCat

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Last time i tried juicing some apples the juice turned brown virtually as it came out of the juicer. Is this normal and still ok to ferment? Should i add a campden tablet? Heard it can affect the taste? Also seen other people adding pectolase to their juice to clear it pre fermentation. Do they still add Campden tablets as well? Considering pasteurising it but again unsure exactly what to do.
I presume some of you use a kitchen juicer? I need to buy a new one as the last one broke in use.
 
Some apple turn brown instantly others don't.
Pectolase deals with pectin content to prevent pectin haze. Pectin good for jam bad for cider
Camden / metabisulphate is to kill wild yeast
So need both

Sent from my Nexus 7 using Tapatalk
 
Yes, that is the way it is suppose to be traditionally. It doesn't affect the taste. This caused my perry to come out pink after fermentation, which I just happen to be drinking right now. I think it's quite attractive:

20161220_221351.jpg


For juicing, a press is your best bet, but they are expensive and only good if you are pressing a large amount. Other than that, a horizontal masticating juicer is much better than the centrifugal ones. I've used both and recon that the small extra cost more than makes up for it. It gets more juice out and is easier to clean. The rotating part in the centrifugal ones get clogged if you are juicing a lot too, and that isn't the case for the masticating one. Plus, if you really want to get the most out of the fruit you can always do a second pass of the pulp - just make sure you supply it continuously.

Pectolase isn't a substitute for campden tablets. I use both.
 
I built a press recently and it didn't cost a lot despite over engineering it as I had to press around 80 gallons of juice! It's simple and mine uses bits that were just lying around. For example the press plates are chopping boards from the kitchen!!!
 
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