I have been doing small experimental batches of cider in order to find a yeast and recipe I really like. I currently have a one gallon apple wine that has stopped fermenting after about 7 days, but it has been sitting in primary for twelve days now. In this gallon i used 1/2 teaspoon of pectic enzyme to clear it up, as it was a pasturized organic and unfiltered apple juice. I have never used pectic enzyme before, and I didn't get the results that I expected. It cleared up some, but not much.
I was wondering if a transfer to a secondary would help with the clarity.
However, since it has ceased to ferment, I am concerned that i will risk oxidizing it in secondary, being that it does not appear to be producing anymore co2. I am not sure if the risk is worth taking, if its not going to clear up much more. I am thinking of just bottling and aging.
Please help, your opinions are appreciated.