cimirie

Recipes 

Good evening folks!

Quick question for you....

I've got a batch of cranberry/apple cider that was in primary for three weeks and secondary for 2 weeks. 1 week ago, I added gelatin to clear it (which it cleared crystal, BTW). I am ready to bottle tomorrow morning and at the last minute I'm wondering if the gelatin did too good a job. I've never used gelatin before so I'm in uncharted territory. Could the yeast have totally dropped out of the solution making bottling for a sparkling cider not a possibility?

My local HB store isn't open tomorrow and so I've got no way to re-yeast this weekend. Should I wait until I can get my hands on new yeast, or is my worrying for nothing?

Anybody have any experience with this scenario?

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Primary: Billy Corrigan Ale, malted cider experiment, Optimator clone
Secondary: Sorachi Ace IPA
Bottled: Dark Lord Clone Imperial Stout, Winter 2010 Spiced Ale Ambassador Brown Ale, Michigan Berry pLambic
Kegged: Old Woodward ESB, Strawberry Blonde
On Deck: Honey brown ale, dry stout

SumnerH

Recipes 

It'll carb fine. There's still plenty of yeast in there.

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On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)

hopvine

Recipes 

Does the same hold true for beer?

SumnerH

Recipes 

Yeah.

If you secondary for many months (like 6 months for a big barleywine or something) or crash-cool for a few months then you might need to re-yeast, but the main reason to do it is to be like Sierra--intentionally filter out everything, including the yeast, then re-yeast with enough to carb but leaving really minimal sediment.

For almost anything in the normal-ish spectrum of home brew, re-yeasting isn't needed. Now, a big Belgian strong ale or similar might need a couple extra weeks to carb. But really _needing_ to re-yeast is fairly uncommon.

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On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)