OK you are making apple wine. Follow the jam making recipe then add brewers yeast. Remember read the directions. Joe
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Home Brew Hard Cider from Scratch - in ibles has recipes and directions, but didn't mention pectin. I'm curious - why are you adding pectin? Is 'pectin enzyme' something to break down pectin?
"Seems like there's confusion here. J is talking about "pectin enzymes", not pectin. Pectin can contribute to haze in a cider or fruit beer, especially if the fruit or juice was heated. Adding pectic enzymes will help break apart the pectins into simpler sugars and clarify the brew. The enzymes can be added after, as J was wondering. As the enzymes break up the pectin, more sugars will become available to the yeast and fermentation will pick up a bit." from http://homebrew.stackexchange.com/questions/325/adding-pectin-enzyme-to-cider-after-fermentation-is-complete As to how much follow the instructions on the packet.