jamesjensen1068
Well-Known Member
I did a 5 gallon batch of Whole Foods Apple Cider. It is an unfiltered organic cider. It fermented out and I had it in primary for 2 weeks then transfered to secondary about 3 weeks ago. I don't plan to bottle it until it's about 6 months old. I have two questions:
1. Should I use pectic enzyme, gelatin, or cold crash to clear it? Or not worry about it and let it clear on it's own?
2. Now that it is in secondary I've noticed a lot of particles falling out of suspension to the bottom (1/4 inch worth) Do I need to rack it off of this material at some point or do I just leave it until time to bottle?
Cheers
1. Should I use pectic enzyme, gelatin, or cold crash to clear it? Or not worry about it and let it clear on it's own?
2. Now that it is in secondary I've noticed a lot of particles falling out of suspension to the bottom (1/4 inch worth) Do I need to rack it off of this material at some point or do I just leave it until time to bottle?
Cheers