Seems to me you could use regular unflavored gelatin or agar, if you don't want to use an animal productI don't know if this has come up yet, but is there something that can be used in place of Super Kleer? It's derived from shellfish which SWMBO is allergic to.
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I used 1 gallon of Northcoast organic apple juice and 2 gallons of motts. I should have just grabbed some local Cider but went the juice route. Was it still drinkable with the amount of malt it had ?Mine is still very young but imho it's wayyy too malted, I believe I could've went with .5lb malt and gotten the flavors I needed.
It may improve with some time and I hope so but for now it's just too much.
Are you going to use juice or cider?
So I've been considering a crystal malted cider for some time and came across this.I still have 2.5 gal aging, I haven't tasted it since I took the other half gal. Drinkable...yes
Too much malt...yes
I'm hoping with a year it becomes better and mingle with the cider more, you can still taste the cider from my last tasting and the malt was overpowering the thing as a whole.
Just not a good ballance on my end, that's why I said I'd personally lower the malt in the next one I do.
So after the clarifying agent do you rerack or just let it sit on all the nasty stuff on bottom ofRecipe Type: Extract
Yeast: Lalvin K1v1116
Yeast Starter: yes
Batch Size (Gallons): 5
Original Gravity: 1.120
Final Gravity: 1.010
Steep Time (Minutes): 45
Color: golden brown
Primary Fermentation (# of Days & Temp): 15 days at 68F
Secondary Fermentation (# of Days & Temp): 35 days at 68F
4 Gallons apple juice
2 lbs DME
3 lbs 60L Crystal malt
7 lbs Orange blossom honey
2 lbs clover honey
2 lbs buckwheat honey
2 vanilla beans
Steep grains in 1.5 gallons of apple juice at 155F for 45 minutes and remove from heat. Stir in the DME and honey. Rinse grain sack with 1/2 gallon apple juice. Add the remainder of the apple juice. Aerate by vigorous stirring for at least five minutes. Aerate some more. I now use oxygen with a diffuser stone to aerate (better). Pitch yeast starter (hydrated with Go Ferm per container instructions) directly into the primary (plastic pail fitted with an air lock).
At about 1.075 add 5g Fermaid K
At about 1.035 add 5g Fermaid K
(Dissolve your nutrients in water before adding them to your must. This helps to minimize foam.)
Within about two weeks this should ferment out to 1.012 or so. Rack to secondary and add vanilla beans. Allow to remain in the secondary for about a month.
Rack again onto 1 lb of buckwheat honey and 1/4t potassium metabisuphite or 5 campden tabs and 2 1/2t potassium sorbate to stabilize. Add Super Kleer to clarify. Bulk age for six months to a year before bottling.
I adapted this recipe from one I saw on gotmead.com. Mine is about 14 months old and tastes just like caramel apples. It's a medium sweet mead that's very drinkable. At about 13.75% alcohol and no alcohol bite one should exercise caution since it goes down so smoothly.