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Old 06-02-2008, 08:37 PM   #11
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Hopefully it'll work- supercleer and sparkelloid will help, usually, but you said you already used finings so that's why I didn't suggest them to the original question.

The positive/negative thing is true- so that's why it's good to try to figure out where your haze is coming from.

Let us know if it's not clear in a week- we'll try to figure out something! (Try to get it really cold if you can- that helps the most often)

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Old 06-02-2008, 08:50 PM   #12
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So I just checked my cider and nothing! It's still as cloudy as it was before I pitched the Super Kleer Hopefully I'm just not being patient enough with it. If it's not clear in a week should I try transferring it again since I put the potasium sorbate and the campden tablets in?

I just need to learn to be more patient

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Old 06-02-2008, 08:52 PM   #13
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Well, give it at least a week. Usually, I see some clearing in a couple of days, but give it a week anyway.

You sorbated and sulfited, while it was still cloudy? Or did the stabilization cause the cloudiness?

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Old 06-02-2008, 09:37 PM   #14
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its been 4days but ill wait a week, its still just as murky and i have used pectin enzyme "4days ago" both that and the finnings didnt do anything so far.

but i shall try and get it cold.

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Old 06-02-2008, 09:48 PM   #15
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Yes Yooper, I sorbated and sulfited while it was still cloudy. It was never anywhere near clear. It looks like things are falling to the bottom, so I'll just keep my fingers crossed and keep checking it every day (hour). You had also mentioned getting it really cold, how cold, like refridgerator cold?

Warboss, it looks like we're in a race to see who's clears first

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Old 06-02-2008, 10:29 PM   #16
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haha i see your right, well im happy the topic i started is doing good not just for me but also you :-)
jope everything turns out clear

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Old 06-02-2008, 10:53 PM   #17
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Quote:
Originally Posted by Blackhawkbrew View Post
Yes Yooper, I sorbated and sulfited while it was still cloudy. It was never anywhere near clear. It looks like things are falling to the bottom, so I'll just keep my fingers crossed and keep checking it every day (hour). You had also mentioned getting it really cold, how cold, like refridgerator cold?

Warboss, it looks like we're in a race to see who's clears first
Yep, refrigerator cold would be perfect. Even a bit colder- like 34 degrees- would help. The cold can cause the yeast to flocculate out, and my understanding is that proteins will also fall out after a length of time at a cold temperature. I've done that with some wines that just wouldn't clear on their own.
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Old 06-03-2008, 11:51 PM   #18
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Well Yooper, I wasn't able to fit my 3-gallon carboy in my fridge so I put it in my cold room in the basement. It stays in the low 60's to high 50's in there. I'll leave it in there for the rest of the week and see what happens.

I hope it clears soon, I want to do a hard lemonade in the 3-gallon carboy. I've read some recipes here using DME and some without. Any suggestions?

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Old 06-04-2008, 12:21 AM   #19
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I've only done it without- and it was good that way. I know Pumbaa was doing hard lemonade with DME, but he hasn't been around much in the last year or so. I don't know what kind of results he had.

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Old 06-04-2008, 12:39 AM   #20
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Do you have a recipe for a 3-gallon batch? I know I'll have to do a starter because of the acid in the lemonade. Would yeast nutrients help as well?

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