Carbing after gelatin

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cimirie

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Good evening folks!

Quick question for you....

I've got a batch of cranberry/apple cider that was in primary for three weeks and secondary for 2 weeks. 1 week ago, I added gelatin to clear it (which it cleared crystal, BTW). I am ready to bottle tomorrow morning and at the last minute I'm wondering if the gelatin did too good a job. I've never used gelatin before so I'm in uncharted territory. Could the yeast have totally dropped out of the solution making bottling for a sparkling cider not a possibility?

My local HB store isn't open tomorrow and so I've got no way to re-yeast this weekend. Should I wait until I can get my hands on new yeast, or is my worrying for nothing?

Anybody have any experience with this scenario?
 

SumnerH

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Does the same hold true for beer?
Yeah.

If you secondary for many months (like 6 months for a big barleywine or something) or crash-cool for a few months then you might need to re-yeast, but the main reason to do it is to be like Sierra--intentionally filter out everything, including the yeast, then re-yeast with enough to carb but leaving really minimal sediment.

For almost anything in the normal-ish spectrum of home brew, re-yeasting isn't needed. Now, a big Belgian strong ale or similar might need a couple extra weeks to carb. But really _needing_ to re-yeast is fairly uncommon.
 
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