MetalMatt408
Member
- Joined
- Jul 25, 2015
- Messages
- 15
- Reaction score
- 2
First batch of hard cider. Using a BBS cider kit.
USING:
BBS Hard Cider Kit
Tree Top "Fresh pressed Honey Crisp Apple Juice"
Red Star Premier Cuvée Dry Wine Yeast
LD Carlson Pectic Enzyme
2week primary fermentation
I just racked a 1gal batch of cider into "secondary" after exactly two weeks in primary. Added some froZen berries along with the recommended amount of Pectic enzyme.
I understand the Pectic enzyme is recommended to be added pre-fermentation. I didn't have the enzyme, or know about it until after I started the batch.But with the amount of sediment I see gathering the enzyme seems to be working.
My questions are; will the cider still clear up if I started off with a pretty cloudy store bought cider?(pasteurized and the only ingredient was "apple juice")
Is this separation of the colors normal?
Does clearing of the cider start in a particular area for any rhyme of reason? I.e. The bottom of the carboy, top of the carboy, etc.
Batch color pre berries
View attachment ImageUploadedByHome Brew1438224295.640941.jpg
About 12 hrs post addition of berries and enzymes and I can already see a good amount of sediment collecting at the bottom and a color separation.
View attachment ImageUploadedByHome Brew1438224318.739577.jpg
Here you can see the separation of the cloudy cider color and a deep raspberry color.
View attachment ImageUploadedByHome Brew1438224354.557175.jpg
Thank you in advance, I am planning a second batch to be started next week and im going to add the pectic enzyme during the recommend 12 hrs or so pre-fermentation as well as switch to using S-04 yeast and then compare and contrast ending results.
I am aiming at being able to get a nice crisp clear cider and i wanna understand the whys and hows of these reactions to improve my craft.
USING:
BBS Hard Cider Kit
Tree Top "Fresh pressed Honey Crisp Apple Juice"
Red Star Premier Cuvée Dry Wine Yeast
LD Carlson Pectic Enzyme
2week primary fermentation
I just racked a 1gal batch of cider into "secondary" after exactly two weeks in primary. Added some froZen berries along with the recommended amount of Pectic enzyme.
I understand the Pectic enzyme is recommended to be added pre-fermentation. I didn't have the enzyme, or know about it until after I started the batch.But with the amount of sediment I see gathering the enzyme seems to be working.
My questions are; will the cider still clear up if I started off with a pretty cloudy store bought cider?(pasteurized and the only ingredient was "apple juice")
Is this separation of the colors normal?
Does clearing of the cider start in a particular area for any rhyme of reason? I.e. The bottom of the carboy, top of the carboy, etc.
Batch color pre berries
View attachment ImageUploadedByHome Brew1438224295.640941.jpg
About 12 hrs post addition of berries and enzymes and I can already see a good amount of sediment collecting at the bottom and a color separation.
View attachment ImageUploadedByHome Brew1438224318.739577.jpg
Here you can see the separation of the cloudy cider color and a deep raspberry color.
View attachment ImageUploadedByHome Brew1438224354.557175.jpg
Thank you in advance, I am planning a second batch to be started next week and im going to add the pectic enzyme during the recommend 12 hrs or so pre-fermentation as well as switch to using S-04 yeast and then compare and contrast ending results.
I am aiming at being able to get a nice crisp clear cider and i wanna understand the whys and hows of these reactions to improve my craft.