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pectin question
Hello, I am brewing my first cider. I used a mixture of 50/ 50 mixture of apple and pear juice. Anyway after the 1st week on the primary, I went to transfer in to the secondary. After getting about 3/4 of it into the seconday I had no flow thru the racking tube. Like it had been clogged. Anyway after checking for clogs, I noticed that what was left in the primary was this thick liquid that would not easily transfer over in the secondary. anyone know what this is? is it fruit pectin? I ended up pictching the tick stuff and topping my secondary of with more apple juice that was pasturized. Any help or info would be gretly appreciated.
did you add pectic enzyme to your cider before fermenting? either way, that sounds really weird... 
Thanks for your help. I looked at the secondary before work this morning and noticed that there was 2 distinct levels of juice. I talked to a co-worker and he asked me what I used for my juices. I said I used apple juice and a pear nectar. He asked what nectar was and its consistancy . I said it was really thick and he said "there you go" what you had in the primary could be solids. Anyway I think that is what I may be seeing now in the secondary, just the remainder or pear solids. Tonight I will transfer again and see if it clears out any. Oh I checked the poterntial Alcohol, got 13.5 on my 1st read before pitching, almost 0 with the first transfer to the secondary. The taste is good with a very distinct burn. I may add an extract to it to get a more fruit flavor.
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