Cider clarity

[FilmLabRat]

I've been homebrewing beer for over 15 years, but I'm pretty new to cider making but have had some success. The one common problem that I seem to have is getting it to clear on its own.

The last couple of batches have been tasty but when they didn't drop brite after 6 months, I fined them with Super-Kleer. That worked great, but I'd rather just figure out how to alter my technique so that they clear by themselves. I've tried 4 different yeasts with the same result.

I use fresh pressed juice from a local orchard and have no control over the apple mix. I sterilize the juice by heating to 170 degrees for 15 minutes. I add yeast nutrient.

Any thoughts?

 

[LeBreton]

I add pectic enzyme 24 hrs prior to pitching yeast. Drops a bunch of sediment.

 

[UpstateMike]

I sterilize the juice by heating to 170 degrees for 15 minutes.

That might be setting the pectin in the juice, and result in a permanent haze. If you really feel the need to sterilize the juice, use crushed campden tablets.

Also pectic enzyme in the beginning, or sparkloid in the secondary, will help clear.

 

[FilmLabRat]

I forgot to mention that I do use pectic enzyme and it does help somewhat. But I have been using it after a few weeks - I'll try it at the beginning.

Thanks for the replies.

 

[MarkKF]

I don't worry too much about the clarity. I drink cloudy wheat beers all the time and don't care. This is my latest Apple-Cranberry Cider.