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Old 05-20-2009, 02:41 AM   #1
JLem
 
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I started my cider on Feb 18. It fermented pretty quick and hit 1.002 in about 10 days. I racked to secondary on March 1 and moved it to the basement to age/clear. I've been concerned about it's slow clearing rate, but figured it just needs more time. However, it's now 3 months post-start, 2.5 months post secondary and it's still very opaque. I'm starting to worry it won't ever clear. I'm going to rack it to tertiary now, but any ideas why this is taking so long?

Here are some pics:



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Old 05-20-2009, 02:43 AM   #2
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How warm is your basement?

Was it natural apple cider or apple juice? I have some cider made from fresh cider from an orchard. I made it the day after election day in November and it's not clear yet.

B
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Old 05-20-2009, 02:46 AM   #3
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Quote:
Originally Posted by bad coffee View Post
How warm is your basement?

Was it natural apple cider or apple juice? I have some cider made from fresh cider from an orchard. I made it the day after election day in November and it's not clear yet.

B
It was natural apple cider from Whole Foods. Original recipe is here
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Old 05-20-2009, 02:55 AM   #4
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Quote:
Originally Posted by JLem View Post
I started my cider on Feb 18. It fermented pretty quick and hit 1.002 in about 10 days. I racked to secondary on March 1 and moved it to the basement to age/clear. I've been concerned about it's slow clearing rate, but figured it just needs more time. However, it's now 3 months post-start, 2.5 months post secondary and it's still very opaque. I'm starting to worry it won't ever clear. I'm going to rack it to tertiary now, but any ideas why this is taking so long?
Haha, nice. I'm no pro at ciders but that's a lot of trub. Have you pulled a sample to see what it tastes like?

 
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Old 05-20-2009, 03:12 AM   #5
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Every natural/organic cider I've ever made has taken ages to clear, even with cool. You can try adding bentonite to it, that should help it clear in a few weeks.
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Old 05-20-2009, 03:13 AM   #6
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Quote:
Originally Posted by MikeG View Post
Have you pulled a sample to see what it tastes like?
Of course . It tastes awesome - basically just like I had hoped. Not too dry, plenty of taste. It doesn't look too bad in the glass - maybe I won't wait until it clears completely....

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Old 05-20-2009, 03:51 AM   #7
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Quote:
How warm is your basement?
My basement temp is probably near 60 F - might have been colder when it first went down there back in March.

Also, when I racked the cider, it had a TON of CO2 bubbles - practically sparkling - you could hear the hiss coming out of the carboy in the next room (OK, I'm exaggerating a little). I assume that this is OK - just the CO2 coming out of solution after sitting in the colder basement for a few months?
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Old 05-20-2009, 05:00 AM   #8
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Gelatin and pectic enzyme will work magic on your cider. It got mine crystal clear within a few days. Read the last post I just put in the thread here about whole foods cider.
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Old 05-20-2009, 02:54 PM   #9
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The cider I have in bottles now, was from "natural" juice that was cloudy when I bought it. So I suspected it wouldn't clear without some chemical help. I wasn't looking for a clear product so I just let it run it's course and bottled it. About a month in Primary and about a month in Secondary. Tasted great, and the gravity was very steady. So I backsweetened and bottle carbed.

So the short answer is how clear do you want it? Really clear, then hit it with some of the chemicals already mentioned.

 
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Old 05-20-2009, 07:33 PM   #10
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Quote:
Originally Posted by MacBruver View Post
Gelatin and pectic enzyme will work magic on your cider. It got mine crystal clear within a few days. Read the last post I just put in the thread here about whole foods cider.
Do you use both the gelatin and the pectic? Or one or the other? I have some gelatin sitting in the pantry, but no pectic enzyme.
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