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Old 10-25-2007, 06:37 PM   #1
May 2007
Posts: 19

If I were to use Super Kleer KC or something of that nature, would that precipiate out all of the yeast? I need enough viable yeast to bottle condition/carbonate in a couple of weeks. Would repitching at bottling/priming do the trick?

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Old 10-25-2007, 06:51 PM   #2
Evan!'s Avatar
Aug 2006
Charlottesville, VA
Posts: 11,863
Liked 88 Times on 73 Posts

it might do just that. Personally, I wouldn't bother fining it. I've made 2 batches and haven't fined it, and it comes out crystal clear. That montrachet yeast is really highly flocculating, and the apple juice itself is crystal clear to start with, so...mine comes out looking like white wine.
Aristocratic Ales, Lascivious Lagers

•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)

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Old 10-25-2007, 07:32 PM   #3
May 2007
Posts: 19

Ah, I should have mentioned:

1. I used apple cider, not apple juice.
2. I pitched champagne yeast, not montrachet.

Does that change anything?

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Old 10-25-2007, 08:19 PM   #4
Crazytwoknobs's Avatar
Aug 2007
Posts: 585
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You'll just have to wait longer, and it won't get as clear unless you add finings (partial memory from other threads).

My dad spells his name with three g's like you do... weird...

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