100% Fresh Fruit (peaches, plums, cherries etc.)
40-50% Water
0.4% Pectinase
This technique is intended for fresh fruit like berries, stone fruit, perhaps certain types of apples. Really anything without too much inherent acidity, so the final flavor is easier to balance. Blend the fruit with water and the pectinase. Alternatively you can use a juicer before combining with water and enzyme. Water is added to dilute the sweetness, and making the filtering/extraction easier. The fruit juice/purée needs to be processed with either a centrifuge, or a series of filters. Without a centrifuge, it is best to let this mixture sit for a few hours at room temperature or overnight in the fridge. Filters can be a fine metal strainer followed by several layers of cheesecloth, or fine mesh food grade nylon.
100% Clarified Juice
5-6% Acid Powder (primarily Citric Acid, with some optional Malic Acid)
Measure the final yield of the clarified fruit juice and prepare the acid accordingly as a Baker’s percentage. Up to 6% citric acid on its own will create an acid profile similar to lemon juice. Whereas 4% citric acid and 2% malic acid creates a lime juice profile. Somewhere between those two numbers can also create an intermediate profile. The overall acid can also be reduced, if the original fruit juice is noticeably sour.