Recent content by brendon83

From what Ive gathered, pectic enzyme will help clear the cider by chewing up all the pectin, usually you'll use this when you have a cider or grape juice (winemaking, skins from the grapes) that has lots of solids in solution. So you may just end up with a cloudier cider than you'd expect...

From what Ive gathered, pectic enzyme will help clear the cider by chewing up all the pectin, usually you'll use this when you have a cider or grape juice (winemaking, skins from the grapes) that has lots of solids in solution. So you may just end up with a cloudier cider than you'd expect...

Excellent, thanks for the info... I have been messing with a few different yeasts: I don't like the results from S-04 or EC-118, and I was planning on trying the WLP-500 or the Wyeast 3787 HG if I decide to try a Apfelwein. Any advice for the back sweetening process?

Greetings from snowbound Texas! My father in law has been making wine for a couple years now, and suckered me into this hobby... I'm usually a beer and cider drinker, but enjoy wine as well. So far, I've made a Riesling and a Lodi Old Vine Zinfandel, both of which turned out amazing...