When I make apple juice, what's in the foam on top?
I juiced my peeled apple seconds. What makes the foam on top? It seems to have good flavor, but this juice is going into the fermenter for apple cider when I collect enough (freezing until then) so I'm wondering how much sugar is in the foam.
Best Answer
The foam is probably made up of various proteins and carbohydrates. If you have a refractometer, you can collect some of the foam and let the bubbles fall down, and then put it on the measuring window of the refractometer, just like you would use it for the must for a wine or wort for a beer.
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Quick Answer about "When I make apple juice, what's in the foam on top?"
The foam contains residual particles from the juicing process (I use a centrifugal juicer as well when I do my pear and cactus pear ciders), that have a fair amount of pectin in them. The best way that I know how to remove it (and help the final clarity of your brew) is to skim it with a strainer.Why is my apple juice foaming?
The higher the rpm of the juicer, the more air is mixed into the juice. This is what creates foam. Centrifugal juicers run at approximately 10,000 rpm. They will always create the most foam.What do you do with the foam from juicing?
A classical well-researched fruit juice clarifier is a bentonite clay [1,9]. The clarification effect of bentonite and other minerals is explained by the combination of three processes: adsorption, coagulation and sedimentation.What is the clarifier in apple juice?
Many people love the feeling of bubbles bursting in their mouths when they drink pop. These bubbles happen because of carbonation. Carbonation occurs when carbon dioxide (CO2) dissolves in water (H2O) or an aqueous (watery) solution. Carbon dioxide doesn't easily dissolve in water under everyday conditions.How It's Made - APPLE JUICE
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Answer 2
Foam doesn't contain proteins. Mostly glucose, air and water. There might be some Vitamin C.
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