I have a problem with my french style hard apple cider homebrew; it has turned into jello!
Apples were collected 6-7 weeks ago since they were ripe and had started to drop from the trees, and were left in crates in a cool room to overripen.
This weekend the apples were then washed, shredded and the pulp was left for 24 hours to oxidize, as per instructions. The pulp was then pressed and I ended up with a batch of a little more than 15L.
Then, to the freshly pressed cider I added the first part of a homebrew kit that I bought, then let the whole batch sit in a 12C room for 24 hours.
I have used such a kit before to great success, from the same seller, for the same amount of cider, from apples from the same trees. The first part is a single drop of some kind of enzyme, does not say on the tiny one drop bottle exactly what it is (pectinase maybe?). But it is supposed to cause the pectin and other componds in the cider to separate, as well as kill any wild yeast. Last time I used it a brown "cake" formed on the top of the cider, and with a layer of dead yeast at the bottom, and a clear amber cider in the middle.
However this time this did not happen; this time the whole 15L bucket turned into jello!
The PH of the batch is about 3.2, and has a OE of about 1050, the enzyme was added when the cider was at 15C, and was then left undisturbed in a 12C room for 24H.
The cider was freshly pressed, not heated in anyway, so I don't know how the pectin got activated. Does anyone out there have experience with something like this happening? Is it possible to deactivate the pectin again somehow, preferably without heating it up?