I don't really have a problem drinking cloudy cider.. but, it would be nicer looking if it was clear. Not sure what I'm doing wrong, if anything. In both cases below, I've used a combination of clear apple juice and non-filtered apple cider.. none of which had any preservatives.. only ascorbic acid.
Suggestions on clearing??? With beer, I'd add Knox Gelatin.. I could do this.. but would you recommend Gelatin or more Pectic Enzyme or ????
Here are the two last versions. The first was finished a couple weeks ago and I put it in the kegerator 5 days ago. The second is still sitting on the counter with an airlock waiting for whatever I decide to do with it. Here goes...
The cold crash for 5 days did nothing for cider this cider (Cider #2)
Cider #2 Started 1/14/14
OG: 1.050 Rack Grav: FG: 1.000 ABV: 6.7%
1 G Apple Cider (Whole Foods brand- Unfiltered)
1 G Walmart Apple Juice (House brand)
1 Qt Cranberry Juice Cocktail (Safeway brand)
2 Green Tea bags steeped
1.5 Tbsp Lemon Juice Concentrate
1 tsp Pectic Enzyme
1 tsp Yeast Nutrient
5 oz Brown Sugar
1/2 sachet Mangrove Jack Cider Yeast
Take 2 cups water and bring to a boil. Steep the tea for10 minutes.
Squeeze bags and discard. Stir in pectic enzyme, yeast nutrient, lemon juice and brown sugar till dissolved.
Add apple cider to sanitized fermenter and pour in the tea mixture.
Add apple juice and cranberry juice and shake well to aerate.
Add yeast and cap with air lock.
Placed fermenter in a large bucket of water to drop temp below ambient.
Ferment temp: 66* (desired range 64-85*)
At FG, tasted dry and had enough residual bitterness.
Will cold crash in keezer for 5 days, add some sweetener, TBD, and bottle.
--------------------------------
I have not cold crashed this cider (Cider #3)
Cider #3 Started 1/26/14
OG: 1.055 Rack Grav: FG: 0.998
1 G Apple Cider (Musselmans Cider- Unfiltered)
1 G Kirkland Apple Juice
3 Green Tea bags steeped
2 Tbsp Lemon Juice Concentrate
1 tsp Acid Blend
1 tsp Pectic Enzyme
1 tsp Yeast Nutrient
12 oz Brown Sugar
1 pint washed yeast from batch 2
Take 3 cups water and bring to a boil. Steep the tea for10 minutes.
Squeeze bags and discard. Stir in pectic enzyme, yeast nutrient, lemon juice, acid blend and brown sugar till dissolved.
Add 1 gallon apple cider to sanitized fermenter and pour in the additions mixture.
Add 1 gallon apple juice and shake well to aerate.(2 minutes of vigorous shake)
Add yeast and cap with air lock.
Yeast added at 68*F
Placed fermenter in a large bucket of water to drop temp below ambient.
Ferment temp: 66* (desired range 64-85*)
Backsweetening, flavor adjustments, etc to be determined
Suggestions on clearing??? With beer, I'd add Knox Gelatin.. I could do this.. but would you recommend Gelatin or more Pectic Enzyme or ????
Here are the two last versions. The first was finished a couple weeks ago and I put it in the kegerator 5 days ago. The second is still sitting on the counter with an airlock waiting for whatever I decide to do with it. Here goes...
The cold crash for 5 days did nothing for cider this cider (Cider #2)
Cider #2 Started 1/14/14
OG: 1.050 Rack Grav: FG: 1.000 ABV: 6.7%
1 G Apple Cider (Whole Foods brand- Unfiltered)
1 G Walmart Apple Juice (House brand)
1 Qt Cranberry Juice Cocktail (Safeway brand)
2 Green Tea bags steeped
1.5 Tbsp Lemon Juice Concentrate
1 tsp Pectic Enzyme
1 tsp Yeast Nutrient
5 oz Brown Sugar
1/2 sachet Mangrove Jack Cider Yeast
Take 2 cups water and bring to a boil. Steep the tea for10 minutes.
Squeeze bags and discard. Stir in pectic enzyme, yeast nutrient, lemon juice and brown sugar till dissolved.
Add apple cider to sanitized fermenter and pour in the tea mixture.
Add apple juice and cranberry juice and shake well to aerate.
Add yeast and cap with air lock.
Placed fermenter in a large bucket of water to drop temp below ambient.
Ferment temp: 66* (desired range 64-85*)
At FG, tasted dry and had enough residual bitterness.
Will cold crash in keezer for 5 days, add some sweetener, TBD, and bottle.
--------------------------------
I have not cold crashed this cider (Cider #3)
Cider #3 Started 1/26/14
OG: 1.055 Rack Grav: FG: 0.998
1 G Apple Cider (Musselmans Cider- Unfiltered)
1 G Kirkland Apple Juice
3 Green Tea bags steeped
2 Tbsp Lemon Juice Concentrate
1 tsp Acid Blend
1 tsp Pectic Enzyme
1 tsp Yeast Nutrient
12 oz Brown Sugar
1 pint washed yeast from batch 2
Take 3 cups water and bring to a boil. Steep the tea for10 minutes.
Squeeze bags and discard. Stir in pectic enzyme, yeast nutrient, lemon juice, acid blend and brown sugar till dissolved.
Add 1 gallon apple cider to sanitized fermenter and pour in the additions mixture.
Add 1 gallon apple juice and shake well to aerate.(2 minutes of vigorous shake)
Add yeast and cap with air lock.
Yeast added at 68*F
Placed fermenter in a large bucket of water to drop temp below ambient.
Ferment temp: 66* (desired range 64-85*)
Backsweetening, flavor adjustments, etc to be determined
