1GallonNoob
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- Joined
- Oct 26, 2019
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Hi Forum,
A little advice is appreciated here.
I have two 1 gallon batches that have been in the secondary for 4-5 months without clearing.
Both based on cloudy store bought cider. One is just adjusted with a bit of brown sugar, the other with 400g honey and some gooseberry juice to make a gooseberry cyser.
When it was still cold in Denmark, I tried to put them outside for a few hours a couple of times to see if that would cold chrash them, but it didn't help. I don't have a fridge with space for indoor cold chrashing, and didn't want to leave them overnight out of fear for freezing. Now spring has arrived and using outdooors for a fridge is out of the question.
I dont really need the result to be clear, I just dont want them to clear after bottling and have the residue float around in the bottle like it happened last year.
I guess I can leave them for a few extra months, but I also want to bottle carbonate it - so I want some yeast to be alive.
What would you do?
- Buy a clearing agent now?
- Give it 1-2 months more, then add clearing agents if not cleared - so the yeast is still a live and I can have them carbonated for summer consumption as planned.
- Leave it for as long as it takes and bottle, counting on the yeast to be alive for bottle carbonation?
- Give up on carbonation?
- Add new yeast for carbonation? And can I be sure the new yeast will have the same appetite as the old, so I am sure the measured priming sugar will be correct?
Thanks!
A little advice is appreciated here.
I have two 1 gallon batches that have been in the secondary for 4-5 months without clearing.
Both based on cloudy store bought cider. One is just adjusted with a bit of brown sugar, the other with 400g honey and some gooseberry juice to make a gooseberry cyser.
When it was still cold in Denmark, I tried to put them outside for a few hours a couple of times to see if that would cold chrash them, but it didn't help. I don't have a fridge with space for indoor cold chrashing, and didn't want to leave them overnight out of fear for freezing. Now spring has arrived and using outdooors for a fridge is out of the question.
I dont really need the result to be clear, I just dont want them to clear after bottling and have the residue float around in the bottle like it happened last year.
I guess I can leave them for a few extra months, but I also want to bottle carbonate it - so I want some yeast to be alive.
What would you do?
- Buy a clearing agent now?
- Give it 1-2 months more, then add clearing agents if not cleared - so the yeast is still a live and I can have them carbonated for summer consumption as planned.
- Leave it for as long as it takes and bottle, counting on the yeast to be alive for bottle carbonation?
- Give up on carbonation?
- Add new yeast for carbonation? And can I be sure the new yeast will have the same appetite as the old, so I am sure the measured priming sugar will be correct?
Thanks!