Cider won't cleae

[globell]

Don't like taste of yeast.

Cider is three months old and from fresh pressed apples.

Been in secondary for 2 plus months. Added pectic enzyme in secondary. (EDIT)

Used m02 yeast which is suppose to floccuate easily.

Used ec-1118 with same juice. Cleared nicely with pectic enz (different batch same pressing session)

Cold crashed at near freezing for two weeks

Added super Kleer. Helped a bit. Waited at least two weeks.

Just dropped into the keg last night but wondering if I should do anything else. Don't want to over fin.

Suggestions?

 

[globell]

Can I try bennonite?

 

[Maylar]

I would have expected pectic enzyme to have worked. Super Kleer isn't all that effective at removing pectin haze. There's at least one guy around here who likes gelatine, but be aware that it also removes tannins.

 

[globell]

Peptic enzyme almost always works but have had a couple batches be cloudy. Super kleer normally is the answer...

 

[Bobby_M]

Don't use the word pectin if you mean pectic enzyme. If you add pectin, it increases haze. If you add pectic enzyme, it helps to break pectin apart for clearing. Pectic enzyme is most effective prefermentation so if you add it after there is alcohol, you have to double the dose or dose it twice.

 

[madscientist451]

If you're not happy with the taste, some more aging would be a good move, especially if you have a cold basement. I never have to add any fining agents to my ciders, they all clear out by themselves eventually.

 

[globell]

Don't use the word pectin if you mean pectic enzyme. If you add pectin, it increases haze. If you add pectic enzyme, it helps to break pectin apart for clearing. Pectic enzyme is most effective prefermentation so if you add it after there is alcohol, you have to double the dose or dose it twice.

ha ha. Should have proof read. The joys of auto correct or just a slip on my part. yes. Pectic enzyme was added NOT pectin....

Yes, I normally add 12 hours before fermentation but this was one of my first batches and I was out. I believe I've added it twice and still nothing fell out of suspensions. It's about 36-40F in the basement where it's aging.

 

[globell]

If you're not happy with the taste, some more aging would be a good move, especially if you have a cold basement. I never have to add any fining agents to my ciders, they all clear out by themselves eventually.

I will be bottle aging for sure. It's more that the tastes yeasty and I would rather attack that now than wait

 

[madscientist451]

If your basement is 36-40, that's about perfect for aging the cider. Just let it sit there until you see the apple trees bloom in the spring. That's a traditional method. It should be clear by then. Cider makes itself, you don't have to do anything. Although racking the cider IS a worthwhile activity. Just because you CAN intervene in the process, doesn't always mean that is the best course of action.
If you still don't like the taste after aging, you can always try additives later.

 

[globell]

Have 60 gallons on some will wait. Some won't ha ha.

It's already in the keg and carbonating. Wondering if I should pull it out and fin it...