I have a fairly large batch of cyser from last fall season that has dropped brilliantly clear in its bulk aging vessels. We bottled some up for early consumption and noticed that after chilling it takes on a slight haze. I'm guessing this is probably a protein stability issue. If so I'm wondering if, given more time, it will just naturally become protein stable, or if bentonite treatment might be in order. It's kind of difficult to justify using bentonite on something that is already so clear, considering the extra work and risk. On the other hand, we don't want to have to wait too long, say, more than a year in this case. Anyone have any experience with this issue?
protein stability
- Thread starter zipmont
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Similar threads
