Originally Posted by Schmitz
I've been making 30gallons a year for the past 3 seasons with my own apples. But this year somethings different.
My cider is not clearing in any of the carboys. Like years past, I left it in primary for 2-3months, then racked it over to rest another 3+ months. It began to clear and by the first month in secondary it was quite clear. This year, 2 months into the secondary and there is still a deliberate haze in the carboys.
I did try Pectic Enzyme in each carboy, doubling the dose in fact. After 3 days, all are still quite hazy.
Schmitz: Did a little research online & found a couple tidbits of info you may (or may not) find useful... Found this at The Wittenham Hill Cider Portal
"Blending of ciders, if required, should always be carried out well before the final racking for storage or bottling. This is because the changes in acidity, nutrients and yeast levels, which occur when different batches are mixed, may affect the stability of the bulked cider and allow it to ferment further, even if the individual ciders were stable before blending. Similarly, if clear ciders are blended together they are quite likely to throw down a new haze or deposit which may need time to settle down."
Also, it seems that bentonite is quite useful for clearing suspended fruit pulp and/or proteins as per the following info I found here: Haze-active protein and polyphenols in apple juice assessed by turbidimetry
"The amount of haze-active protein in apple juice was determined by adding tannic acid to induce haze followed by turbidimetry. Turbidity was essentially linear with protein concentration. PVPP treatment prior to tannic acid addition appeared to remove endogenous polyphenols and resulted in slightly weaker response. Adding gelatin to apple juices or clarified ciders induced hazes in response to content of haze-active polyphenols. At an appropriate gelatin concentration turbidity was nearly linear with polyphenol concentration. Treatment with bentonite prior to gelatin addition appeared to remove endogenous protein. Temperature control during the induction period was critical to reproducibility."
I've never had a need for fining agents, but from what I've read, bentonite, which is mostly a type of clay, should do the job for you.
Kahuna: I think bentonite will work on your peach/ginger too, I'm not sure if sparkelloid will, or not. To learn more about using bentonite in conjunction with gelatin, go here: THE SCIENCE OF CIDERMAKING Part 5 - When things go wrong
and scroll down to "Hazes & Deposits." I hope you both find this info useful. Regards, GF.
EDIT: As per Midwest HBS (on pectic enzyme): "Do not add this enzyme with bentonite, as this will negate the effect." Also from Midwest: "Bentonite: This clay-like mineral removes positively charged particles from wine. Add prior to fermentation to clear pectic and protein haze. Blend ½ teaspoon with ½ cup of boiling water. Blend for 1-2 minutes. After the solution stands for an hour, mix and stir the solution into your wine. Let stand for 7 – 14 days, then rack." Also, hightest has some info on both sparkelloid & bentonite in his meadmaking FAQ's that could be useful.
Hope this info helps. Regards, GF.