Cider clarity - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Cider clarity

Reply
 
Thread Tools
Old 01-26-2012, 05:03 PM   #1
Bhunter87
Registered User
Recipes 
 
Feb 2011
Philadelphia, Pa
Posts: 326
Liked 2 Times on 2 Posts



How do I get my cider to clear out? It's fermented out completely, just cloudy...

 
Reply With Quote
Old 01-26-2012, 05:05 PM   #2
motobrewer
I'm no atheist scientist, but...
HBT_SUPPORTER.png
Recipes 
 
Oct 2009
Thiensville, Wisconsin
Posts: 8,308
Liked 498 Times on 386 Posts


usually, leave it in the keezer for about a month does the trick.
__________________
Quote:
The man who intoxicates himself on bad whisky is sometimes moved to kill his wife and set his house on fire, but the victim of applejack is capable of blowing up a whole town with dynamite and of reciting original poetry to every surviving inhabitant.

"A Wicked Beverage," New York Times, April 10, 1894

 
Reply With Quote
Old 01-26-2012, 05:09 PM   #3
Bhunter87
Registered User
Recipes 
 
Feb 2011
Philadelphia, Pa
Posts: 326
Liked 2 Times on 2 Posts


Quote:
Originally Posted by motobrewer
usually, leave it in the keezer for about a month does the trick.
Yeah I thought so, but that would require me racking off into smaller containers because I don't have a deep freeze... Just an upright. I hate the thought of 5 gallon jugs of cider in my freezer lol no room for anything else

 
Reply With Quote
Old 01-26-2012, 05:16 PM   #4
GinKings
Recipes 
 
Apr 2008
Bridgewater, NJ
Posts: 582
Liked 17 Times on 16 Posts


Keezer and freezer is not the same thing. Motobrewer was suggesting you refrigerate, not freeze, the cider to speed up clearing. You can leave it at room temp, but it tends to take longer. There are clarification aids that will speed things up if you are really impatient.

 
Reply With Quote
Old 01-26-2012, 05:19 PM   #5
Bhunter87
Registered User
Recipes 
 
Feb 2011
Philadelphia, Pa
Posts: 326
Liked 2 Times on 2 Posts


Quote:
Originally Posted by GinKings
Keezer and freezer is not the same thing. Motobrewer was suggesting you refrigerate, not freeze, the cider to speed up clearing. You can leave it at room temp, but it tends to take longer. There are clarification aids that will speed things up if you are really impatient.
Yeah I found that out after I looked up keezer... I thought it was a typo when I responded.

It's just been sitting in the secondary for 3 months and is still not clear and there is still slight fermentation I guess. The airlock still bubbles occasionally.

Maybe I'll just set it outside. It's gonna be cool enough I think... I'd rather not add anything to it though.

 
Reply With Quote
Old 01-26-2012, 05:25 PM   #6
truckjohn
Recipes 
 
Oct 2009
SC USA
Posts: 391
Liked 7 Times on 6 Posts


It also depends on what is causing the cloudy-ness....

If it's pectin haze - then chilling it will help, but it won't ever clear perfectly clear without pectic enzyme....

If it's just yeast haze - let it sit....

Either way - letting it sit in the fridge will help, but may not cure it for Pectin...

 
Reply With Quote
Old 01-26-2012, 05:33 PM   #7
Bhunter87
Registered User
Recipes 
 
Feb 2011
Philadelphia, Pa
Posts: 326
Liked 2 Times on 2 Posts


It was a 6 gal batch with 4# brown sugar. Used wyeast cider yeast.

Racked off 3 gal and sorbed for sweet still cider and let the other three ferm out. It's been sitting for about 3 months bubbling about once a minute or 2.

I racked a very small bit off and froze it to a mush then thawed and it settled and cleared after thaw.

 
Reply With Quote
Old 01-26-2012, 05:37 PM   #8
Bhunter87
Registered User
Recipes 
 
Feb 2011
Philadelphia, Pa
Posts: 326
Liked 2 Times on 2 Posts


I just think there should be a better way the freezing it... Maybe I'll try setting it outside. It should hold about 40 degrees outside I think

 
Reply With Quote
Old 01-26-2012, 06:18 PM   #9
motobrewer
I'm no atheist scientist, but...
HBT_SUPPORTER.png
Recipes 
 
Oct 2009
Thiensville, Wisconsin
Posts: 8,308
Liked 498 Times on 386 Posts


yeah, i meant at fridge temp, 40F or so.

if it's been 3 months it's probably as clear as it'll be.
__________________
Quote:
The man who intoxicates himself on bad whisky is sometimes moved to kill his wife and set his house on fire, but the victim of applejack is capable of blowing up a whole town with dynamite and of reciting original poetry to every surviving inhabitant.

"A Wicked Beverage," New York Times, April 10, 1894

 
Reply With Quote
Old 01-26-2012, 06:25 PM   #10
Bhunter87
Registered User
Recipes 
 
Feb 2011
Philadelphia, Pa
Posts: 326
Liked 2 Times on 2 Posts


Quote:
Originally Posted by motobrewer
yeah, i meant at fridge temp, 40F or so.

if it's been 3 months it's probably as clear as it'll be.
Ew I don't like that at all. Like I said, I put a little in a bowl and froze it (trying to make apple jack... Fail) but when it thawed, the top was crystal, and the sed was hovering around the bottom.

That being said, would chilling work? Or should I just bottle and let age for a while?

 
Reply With Quote
Reply
Thread Tools



Forum Jump