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Old 08-23-2008, 02:41 PM   #1
RMohan13
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I made a batch of apfelwein using some fresh apple cider (naturally cloudy) from a local apple farm, will this actually ever clear up? It's been a month, it tastes great, but it's still cloudy. I'm not terribly concerned about appearance, I just wanna make sure it's as done as it can be before I bottle. Thanks!

 
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Old 08-23-2008, 03:34 PM   #2
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When I've made batches of cider using freshly pressed juice/sweet cider (however one prefers to call it) it has taken at least 3-4 months to clear. It will get there eventually, but it takes a good long time. Let it sit and forget about it a bit. The first one I did I bottled too soon (out of excitement and impatience) as a sparkling cider - it never cleared. Tasted great - a more complex flavor than store-bought juice - but verrry hazy.

 
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Old 08-23-2008, 07:51 PM   #3
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Hey, you maybe you could just get hold of a glass like this and tell people it's SUPPOSED to be cloudy?


 
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Old 08-24-2008, 12:05 AM   #4
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Hmm, well most of mine has cleared from last years pressing, but the one which I fermented naturally is still cloudy almost a year later It is slowly, slowly dropping out of suspension. I saved the yeast from it!
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Old 08-24-2008, 11:08 AM   #6
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Quote:
Originally Posted by zoebisch01 View Post
Hmm, well most of mine has cleared from last years pressing, but the one which I fermented naturally is still cloudy almost a year later It is slowly, slowly dropping out of suspension. I saved the yeast from it!
How do you save yeast??
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Old 08-25-2008, 09:59 AM   #7
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Anyone?????
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Old 08-25-2008, 11:03 AM   #8
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Quote:
Originally Posted by RMohan13 View Post
I made a batch of apfelwein using some fresh apple cider (naturally cloudy) from a local apple farm, will this actually ever clear up? It's been a month, it tastes great, but it's still cloudy. I'm not terribly concerned about appearance, I just wanna make sure it's as done as it can be before I bottle. Thanks!
Yes, it turns crystal clear after long enough, though I can't believe nobody has mentioned cold-crashing yet. I got mine to clear up very quickly (by "very quickly" I mean a month and a half to 2 months) by putting the carboy into my fermentation freezer and setting the temp to 37F. Cold-crashing will precipitate that stuff out nicely.

Did you use any pectic enzyme?

Quote:
Originally Posted by davevg View Post
How do you save yeast??
Awesome illustrated instructions here.
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