Ran the fermentation of 5.5 gallons of mixed varietal unpasteurized juice (treated with camden by me) at 55 for 10 days, then up to 60 for 5 days, then 65 for another few weeks. It has started to clear on its own. Pulled a sample, it was tart and dry with good acidity.
I’m planning on cold-crashing, treating with potassium sorbate, pulling a 12oz sample and splitting into a few samples, each backsweetened with varying amounts of fresh cider. Then I will scale that up, backsweeten (if that is the winner of the tasting) keg, force carb, bottle a few, and serve the rest from the keg.
Is pectic enzyme necessary?