I am assumi.g that since this method will bottle befor fermentation stops that the cider will be rather cloudy. What if I throw some gelatins in there when I am getting close to the gravity that I want. Does anyone think this will help clear it up a bit and perhaps even slow fermentation down a bit?.
Trying the easy stove top method. What do you think about gelatin?
- Thread starter donjonson
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No, not really. As long as the yeast is working, the cider won't be clear. The cider clears after fermentation is finished and the yeast falls out. Cider sometimes has pectins as well that cause cloudiness.
Chilling the cider should help to clear it.
CampFireWine
Well-Known Member
As much as I have looked into finning agents, I haven't found one that helps more then it hurts. A little pectin hase has never hurt anybody, but you definatly want the yeast to drop out before you drink it. I can crash about any yeast party with 1 crushed campden tablet and 1/2 tsp of sorbate per gallon. Rack and degas well before crashing.
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