Originally Posted by LandoAllen
A few questions... How was the clarity with the bentonite? I've never actually used that product but I've seen it at my brew store. Did you cold crash any?
When you say you got a fair amount of gas out are you talking about CO2?
Why did you rack back into a fermenter bucket? Did you not bottle or keg it?
And what is the purpose of adding pectin to your brew at the beginning like you did? I've only ever heard of trying to get rid of pectin for haziness reasons.
I use bentonite in all my wines, both as a clarfiying agent and to creat lattice structure for my yeast during fermentation. I don't cold crash due to a lack of refridgerator space, but I think its a concept i'd love to try one day.
I was talking about co2. I tend to not degas my cider as I like a bit of 'spritz'.
I racked back to a bucket due to the size of the batch. After backsweetening, I have a 7.5 gallon batch. Far too big for my modest 6 gal carboys! I plan to rack again before bottling.
I added pectic enzyme at the beginning and at backsweetening time. This allows the enzyme time to break up, and settle out the pectin from my cider. Combined with the Bentonite, I get good results with less time waiting to bottle. My last batch was crystal clear and ready to bottle within a month after I racked it to carboy.