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Old 05-21-2009, 03:24 PM   #21
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i also have a batch of cloudy cider in secondary. Can you use a wine filter and filter pads to clear a cider or will it get clogged up? i will be force carbing afterwards.
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Old 05-21-2009, 08:52 PM   #22

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Originally Posted by gratus fermentatio View Post
What yeast did you use? Some yeasts clear more readily than others. Regards, GF.
I used WLP023 Burton Ale Yeast
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Old 06-09-2009, 02:51 AM   #23

UPDATE:

It's been 2.5 weeks since I racked to tertiary and I still see little signs of clearing. At this rate it will be Christmas before I bottle this cider. I'm not THAT patient.

So, I just boiled up some water, poured 1/2 cup into a Pyrex measuring cup, cooled to ~170 degrees F, stirred in 1/2 Tbsp of Knox, unflavored gelatin, let it sit for 20 minutes, and then poured it carefully into my 3-gallon carboy of cider (tilted the carboy and poured the gelatin down the side to avoid oxidation as much as possible). Hopefully this does the trick. I'll report back in a couple of days.
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Old 06-09-2009, 04:48 AM   #24
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You used a beer yeast, don't worry about clarity.

That stuff is good right now for sure. Clarity is not even a factor for me when doing Ciders. Have you ever seen a clear non-alcoholic cider? Cider doesn't need to be clear IMO.

 
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Old 06-09-2009, 05:41 AM   #25
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The gelatin finings should take that stuff pretty clear in a matter of days. I've never had a cider take longer than 2 months to clear, even starting with cloudy juice.
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Old 06-09-2009, 01:28 PM   #26

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Originally Posted by Brandon O View Post
You used a beer yeast, don't worry about clarity.

That stuff is good right now for sure. Clarity is not even a factor for me when doing Ciders. Have you ever seen a clear non-alcoholic cider? Cider doesn't need to be clear IMO.
Oh, I agree, it is purely aesthetic at this point - just me trying to reach a pre-conceived end point. It tastes fine as it stands now (I'd venture to say great even). I'm not overly worried about it.
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Old 06-09-2009, 06:43 PM   #27
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Quote:
Originally Posted by JLem View Post
(tilted the carboy and poured the gelatin down the side to avoid oxidation as much as possible)
You really want to get all that gelatin in suspension to get the maximum effects out of it. If it just made its way to the bottom of your carboy it won't be able to do much. How much head space do you have? You may want to get some sort of sanitized stick in there, or even a wine thief or something, and swirl up the gelatin if you can't shake the carboy.

Quote:
Originally Posted by Brandon O View Post
You used a beer yeast, don't worry about clarity.
It all depends on the specific yeast... any moderately flocculant yeast will fall out pretty quickly. I used munton's dry ale yeast, and with the gelatin my cider came out crystal clear. I started with brown, cloudy, organic cider.

I know it *shouldn't* affect the taste, but the more stuff I brew, the more I'm noticing how much the visual experience has an effect. It's totally mental, but it's definitely there.
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