I have a batch of apfelwein that isn't clearing. I had a brain fart when making it and decided to boil 3 quarts of AJ and desolve the sugar in that. Recipe is:
-~5.75 gallons AJ
-1/2 tsp fermaid k
-2 lbs cane sugar
-Must poured onto a fresh yeast cake of cote des blanc
I've used the recipe several times before and after and it usually clears 4-6 weeks after pitching. This batch is over 10 weeks old and still hasn't cleared. I have batches of the exact same recipemade after this that have already cleared.
I think the reason it's not clearing is due to my boiling 3 quats of the must. I've read that pectic enzyme can help for situations like this, but is it of any help this late in the ferment? (current gravity is 1.002... where this recipe has previously finished)
I have no problem drinking hazy apfelwein, but I also don't mind waiting if I can do something to clear it up.