Cider Questions

[eagle23]

I am planning on making my first cider batch, probably next fall, when the next batch of apples i want to use is available. I just have a couple questions.

1) After pressing the apples, there is going to be a lot of sediment in suspension in the cider. That is when i want to add my pectic acid to try and get a little more juice. Can i add the acid, let it sit for a couple days and then strain out the solids?

2) I want to try and get away from using campden tablets, Could i pasturize the must prior to fermentation to remove any wild yeasts and microbes? Is there a process for doing this, and if so, should i do this before or after adding the pectic acid and straining?

 

[dmtaylor]

You're talking about pectic enzyme, not "acid". The stuff is worthless IMO. Don't use it at all. Everything will turn out just fine.

Just as you are proposing, I heat pasteurize all my ciders every fall, and skip the Campden completely. Works great. Just heat it to about 160-165 F for 15 minutes, then cool and add the yeast. Cleanest most appley ciders you ever had in your life.

Worried about haze? Don't. Gelatin added in the late stages of fermentation will knock out the haze in 24 hours flat every time.

 

[Maylar]

... ignore this.

 

[MarkKF]

You're talking about pectic enzyme, not "acid". The stuff is worthless IMO. Don't use it at all. Everything will turn out just fine.

Just as you are proposing.

Really. I find I add the Camden and enzyme and the solids drop out before I even add the yeast. The finish crystal clear in the secondary and I don't add clarify stuff, more Camden or heat (pasteurize). Just saying...

 

[Maylar]

That's my experience as well. Without pectic enzyme sometimes my cider doesn't clear at all.

 

[madscientist451]

I don't add any chemicals or fining agents and my cider clears just fine by itself.
You don't need enzyme, campden tablets or preservatives to make good cider.
If you want to add these things, its ok to do it, but you don't really need to.
The sediment will drop out by itself, you just need to rack the cider off it after fermentation is done. Some people don't even do that, they just let it sit.
Don't worry about wild yeast, many commercial cider makers are now selling wild yeast.
ciders and don't have a problem with it.
I always make a starter so I have a healthy pitch to throw in. Any wild yeast that are present are over taken by the faster growing commercial strain.
But everyone has their own taste and preferences, I would suggest you get some one gallon jugs and do tests w/campden and without it, another one let the wild yeast run its course and try different kinds of yeast. Last year I used WL cider yeast , 002 beer yeast and wild yeast. The wild yeast cider is different, but just as good as the commercial yeasts. I know a commercial cider maker who lets the wild yeast kick off for 2 weeks and then pitches his commercial strain. He says it "adds complexity". Its still not too late to make cider this year, just try to get some cider from a local orchard or from the stores in your area if you can find any without preservatives. Good Luck and Cheers!