Jack

Recipes 

Here's what I did. I picked up a bottle of unfiltered, unpasteurized cider from the local farmers' market and threw some english cider yeast into it and some champagne yeast a couple days later (as a cider newbie I was afraid that it would turn out too sweet, and I'd rather err on the side of being too dry than too sweet). I was going to to a single-stage process, and so I left it in the primary for about two months. After about five weeks it was absolutely crystal clear, and then in the sixth week it suddenly became cloudy. I racked it into a secondary fermenter and let it stand for about another month but it didn't clear up at all.

Since I don't really care I didn't bother trying cold crashing and I was too lazy to buy some pectinase, I don't really know what I caused the delayed clouding.

It could either be:
1. pectin haze, in which case I need to invest in pectinase
2. autolysis, in which case I should rack it sooner
3. suspended yeast, in which case I need to cold crash it out

Which of these, if any, do you guys think is the correct solution?

mrfocus

Recipes 

I wouldn't think its autolysis, mainly because I've had my cider in the same vessel for 8 weeks, and it is as clear as can be.

It may be that you have to cold crash it to make the yeast fall to the bottom.

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MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)
Wine made in 2010: 6 kits (2009: 19, 2008: 30)

david_42

Recipes 

Not autolysis (think open sewer). Most likely pectin haze, but try crash cooling first.

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