Hi this is all new to me i have made perry cider and not sure wat im doin now
I have pressed pears and added super wine yeast left for 48 hours then syphoned off into a demijohn it has been in there for a 4 weeks now with a bung and air lock to but it doesnt really look like its clearing wat to do next please help
Well you could 1 rack again. 2. degas (beat the mixture to takethe co2 out) 3 add some fining agents - my personal favorite is bentonite - grey clay. I like it because other things can cause alergic reactions - one other one is a shellfish derivative.
to do #3 you will probably will also do #2 aspart of that.
Be sure to get a gravity reading when you do this.
And while #3 helps (alot) it also strips other things out besides the yeast, and you might decrease your flavors some. (so don't go overboard)
Right, but pectin is in fruit, so depending on the quantity of pectin (based on fruit type and quantity of fruit/gal) you could have a pectin haze and Pectic enzyme would help clear that up.
Perry cider
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