Cloudy cider DESIRED

[unclesteve76]

I am trying to give my cider a cloudy appearance. I thought about boiling it before primary to make sure the pectins set in. Are there any disadvantages to doing this? Does boiling the cider alter the taste in any way? Also is there any way that I can add pectins after fermantation is complete to give it that hazy appearance I'm looking for?

 

[WVMJ]

Cooking it will affect the taste. You can buy pectin at any canning section of a store that sells mason jars. Would that work or not dont know. Have you searched scrumpy recipies to see how they do it? WVMJ

 

[bernardsmith]

Never tried to make a cloudy cider but if you ferment your cider in a carboy and you add the lees to the cider as you are bottling then your cider will be cloudy... Not sure what kind of shelf life it will have when the dead yeast autolyses and the chemicals produced react with the particles of fruit in the sediment... But I imagine it should be very drinkable for 6 months (I am assuming that you rack off the lees after the vigorous fermentation has stopped and allow the cider to age about a month in the secondary - it is the sediment in the secondary I am referring too).

 

[CvilleKevin]

If you want cloudy cider, use unripe apples which will have a higher starch content. Or use apples that are recommended for applesauce, because they have a lot of pectin. Romes are good for this, they have a nice aroma and flavor and the only knock on them that I have is not clearing very well. Heat pasteruizing will set the pectin, but I dont think that you want to boil it. That super clear apple juice that you see in the store is usually made from boiling or close to it, which will eventually make all the pectin fall out and it goes clear

 

[gratus fermentatio]

Just make sure you get some sediment in the bottles; turn 'em upside down a couple times before opening to stir up the sediment & give 'em an aggressive pour. Should be cloudy enough for you. Or you could just use a weizen or hefeweizen yeast. And DON'T use pectic enzyme.
Regards, GF.

 

[JonM]

Use a stubborn non-flocculant yeast like 2565 or 1007.

 

[unclesteve76]

Great info. Thanks for all the feedback and suggestions

 

[TallDan]

Use a stubborn non-flocculant yeast like 2565 or 1007.

I got some cider in the fall, fermented half with Brewer's Best Cider House Select and the other half with Lalvin D47. the CHS is pretty clear, the D47 is pretty cloudy.

 

[JoeLowPro]

Start with unfiltered juice

 

[BrewSavage]

Try this yeast:

https://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=62

There's no chance my cider will be clear.

 

[eman_resu]

Just use pasteurized juice (I guess you guys call it cider?). I can't get unpasteurized juice here, so my ciders never clear completely. Some say there will be a difference in flavor though...

 

[TallDan]

Try this yeast:



https://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=62



There's no chance my cider will be clear.

Give it a ton of cold conditioning time and it might. I made cider with that yeast in fall of 2013. I had se that had cleared up in the spring/summer. Was pretty tasty too.