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Old 05-20-2009, 07:45 PM   #11
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I used both. The gelatin worked better for me anyway, so I would go for that first. It works amazingly well.
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Old 05-20-2009, 07:53 PM   #12
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tips on Gelatin - don't boil the water. Do a search on here for using gelatin (there are tons of threads in the beer forum) but yeah don't boil the water that and use unflavoured gelatin and it helps to put it into your carboy (still warm - not hot, but warm) and then rack your cider over it and then crash cool.

I read on here something about thermodynamics about the warm gelatin water mix rising as the cooler cider sits and that the gelatin will go down as it cools dragging the yeast with it. Thats what I do and it seems to do the trick within a couple days.

 
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Old 05-20-2009, 08:07 PM   #13
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Pectic enzyme I typically add before fermentation. I don't use gelatin unless I have an issue---all my ciders clear naturally. In your case, I'd suggest gelatin finings.
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Old 05-20-2009, 08:10 PM   #14
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With a gallon jug like this, you can just pour the gelatin in, cap it, and shake the hell out of it. There's no real worry about re-suspending any stuff at the bottom of the jug, it will fall out really quickly again anyway. Check out BierMuncher's posts in this thread, I followed his methods for blooming/dissolving the yeast:

http://www.homebrewtalk.com/f13/gelatin-finings-53912/
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Old 05-20-2009, 09:21 PM   #15
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OK. More questions:

1) Any disadvantages to using gelatin? In other words, any problems associated with speeding up the natural clearing process? I don't want to sacrifice quality for speed.

2) What is dropping out - suspended apple particles?
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Old 05-20-2009, 10:04 PM   #16
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I used pectic enzyme in the Secondary. Cleared it up in a few days. I believe it is the pectin in the cider that makes it cloudy.
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Old 05-21-2009, 04:53 AM   #17
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Where can you buy pectic enzyme? The only downside to gelatin is that it's not vegetarian, which would be a problem in our house.
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Old 05-21-2009, 05:41 AM   #18
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Egg white? Then you can fry the lees after racking, and have them for breakfast.
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Old 05-21-2009, 11:53 AM   #19
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As I suggested before, bentonite also works well. It's clay, so no veggie issues there.
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Old 05-21-2009, 12:28 PM   #20
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What yeast did you use? Some yeasts clear more readily than others. Regards, GF.

 
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