This is the second year I have made sparkling apple cider. The first year's batch worked brilliantly. Crystal clear sparkling cider. This year's batch has progressed to the point where I would normally bottle. However, I find that the clarification process did not work like last year. There is a fair amount of sediment as a result of adding he clarifying agent but the wine is anything but clear. Maybe this is the dreaded pectin haze. I did heat up the raw apple juice but not to the boiling point. Last year I boiled it hard and it cleared perfectly. I boil our regular apple juice and even without a clarifier it is mostly clear.
So my question is 3 fold:
1 - Will racking and adding more clarifier a second time clear the wine?
2 - What about using a bonvino wine filter? If so will it filter out the yeast as well? I want to have some left over to carbonate the bottles. I have read that a #3 filter will remove the yeast mostly. What about a #2 filter?
3 - Will I just have to live with a cloudy brew?
Here is the recipe I used:
20ml yeast nutrient
Packet champagne yeast
2.2kg dextrose
1l white white concentrate
Apple juice to make 24 litres
Initial SG was 1.048 dropping to 1.000 after 9 days, racked at 1.000 and holding at 0.994 after 8 days. Added the clarifying agent on day 16. It is now day 19.
So my question is 3 fold:
1 - Will racking and adding more clarifier a second time clear the wine?
2 - What about using a bonvino wine filter? If so will it filter out the yeast as well? I want to have some left over to carbonate the bottles. I have read that a #3 filter will remove the yeast mostly. What about a #2 filter?
3 - Will I just have to live with a cloudy brew?
Here is the recipe I used:
20ml yeast nutrient
Packet champagne yeast
2.2kg dextrose
1l white white concentrate
Apple juice to make 24 litres
Initial SG was 1.048 dropping to 1.000 after 9 days, racked at 1.000 and holding at 0.994 after 8 days. Added the clarifying agent on day 16. It is now day 19.