Filter/clarify cider - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Filter/clarify cider

Reply
 
Thread Tools
Old 10-14-2007, 07:27 PM   #1
Andy77
Recipes 
 
Oct 2007
Posts: 17


I've made several batches of hard cider, using fresh-pressed pasturized cider, it's pretty opaque. The batch i made last fall used Cote des Blancs yeast, after primary and bottling, it had a very nice level of carbonation, but a slightly yeasty flavor, and slight turbidity. Recently we tried it again, after nearly a year of aging in the bottle, it is perfectly clear and perfect. Now, my question is, is there a better way to get a clearer product without all the time?
Also, has anyone used the Wyeast Cider 4766?

 
Reply With Quote
Old 10-14-2007, 07:31 PM   #2
Alamo_Beer
 
Alamo_Beer's Avatar
Recipes 
 
Aug 2006
Manor, Tx
Posts: 2,439
Liked 9 Times on 6 Posts


I haven't used that yeast but you could either start off with clear juice or crash cool and store the cider at 35-40 to help stuff drop out.

That, or you could just brew your ciders knowing you won't drink them for a year...

 
Reply With Quote
Old 10-14-2007, 08:54 PM   #3
Llarian
Recipes 
 
Sep 2006
Seattle, WA
Posts: 272
Liked 3 Times on 1 Posts


Pectic enzyme before pitching might help a bit.

-D

 
Reply With Quote
Old 10-15-2007, 12:06 PM   #4
Andy77
Recipes 
 
Oct 2007
Posts: 17

Thanks, i'm going to try pectic acid, and read about using isinglass to clarify, but i'm concerned about stripping out too much yeast, as i carbonate in the bottle, anyone ever use isinglass?

 
Reply With Quote
Old 10-15-2007, 12:16 PM   #5
Evan!
 
Evan!'s Avatar
Recipes 
 
Aug 2006
Charlottesville, VA
Posts: 11,863
Liked 88 Times on 73 Posts


Never used isinglass, but I've used gelatin and shellfish finings on beer before. Didn't have any problems with bottle carbing.

I like the idea of crash cooling. My first cider is fermenting right now, and it's really cloudy...though that's to be expected while the yeast is still swirling around. I added pectic enzyme 12 hours prior to pitching, and that stuff cleared it up quite a bit in those 12 hrs.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
Reply With Quote
Old 10-15-2007, 01:57 PM   #6
Andy77
Recipes 
 
Oct 2007
Posts: 17

unfortunately, i'm not able to crash cool, no fridge big enough in my small apartment. and did i say pectic acid? i meant enzyme i also think i might age it in my garage, it stays much cooler than my apartment, at least until spring arrives, and i had the bottled stuff in the closet.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Best way to clarify beer? ericd General Techniques 28 03-28-2012 05:26 PM
Any tricks to help clarify? Tophe General Techniques 9 02-06-2012 11:41 AM
How can I clarify my pumpkin ale? jeremyx All Grain & Partial Mash Brewing 4 10-10-2009 08:40 PM
To Clarify.... Snafu All Grain & Partial Mash Brewing 17 04-14-2009 11:22 PM
Dry Hopping......how to clarify? FPM General Techniques 13 03-05-2008 05:36 AM


Forum Jump