Originally Posted by BrewerBear
What temperature was the wort when you put it in the cider? Putting the wort into the cider or juice to hot can cause problems clearing.
My notes say the wort was about 100-90°F when I dropped it in the carboy on top of 2 gallons of straight from the fridge (38°F+/-2°F) fresh pressed apple juice, then topped it off with another 1.75g of said juice. Pitched BRY-97 @ 62-64°F and fermented low and slow. I let it free rise up to about 67-68°F on day 3-4, and then I just let it go after that.
The cider was cloudy, but not that cloudy. Its the same exact cider from the same orchard I used the first time, the only changes were LME, yeast and darker steeping grains. I followed the same temperature and handling process for the cider. First batch was crystal clear into the keg @ 2-3 weeks, this one is still cloudy after more than a month.
Could I have possibly induced pectin haze? I figured I was good with my temps. Is it too late for pectic enzyme?