Jack
Well-Known Member
Here's what I did. I picked up a bottle of unfiltered, unpasteurized cider from the local farmers' market and threw some english cider yeast into it and some champagne yeast a couple days later (as a cider newbie I was afraid that it would turn out too sweet, and I'd rather err on the side of being too dry than too sweet). I was going to to a single-stage process, and so I left it in the primary for about two months. After about five weeks it was absolutely crystal clear, and then in the sixth week it suddenly became cloudy. I racked it into a secondary fermenter and let it stand for about another month but it didn't clear up at all.
Since I don't really care I didn't bother trying cold crashing and I was too lazy to buy some pectinase, I don't really know what I caused the delayed clouding.
It could either be:
1. pectin haze, in which case I need to invest in pectinase
2. autolysis, in which case I should rack it sooner
3. suspended yeast, in which case I need to cold crash it out
Which of these, if any, do you guys think is the correct solution?
Since I don't really care I didn't bother trying cold crashing and I was too lazy to buy some pectinase, I don't really know what I caused the delayed clouding.
It could either be:
1. pectin haze, in which case I need to invest in pectinase
2. autolysis, in which case I should rack it sooner
3. suspended yeast, in which case I need to cold crash it out
Which of these, if any, do you guys think is the correct solution?