Cold Crash/Clarifying

[roberto188]

I'm in the process of cold crashing 5 gallons of unpasteurized Zeiglers All Natural Cider that I fermented with a packet of SAFALE S-04. Starting Gravity 1.05, Final Gravity 1.01. Before pitching yeast, I threw in 5 tsp of pectin enzyme and 5 tsp of yeast nutrient. Fermented about 7-8 days down to 1.01. I then racked from my bucket, to my carboy and threw in 1/2 cup of water with dissolved gelatin and put into the my refridgerator. It looks like the gelatin did a good job of binding the suspended particulate, but my cider is a cloudy golden yellow after 3 days. Why can't I get this stuff to clear?

 

[csimmons21]

You don't have to put gelatin in, that's what the Pectic enzyme is for. I've used that same juice before with only enzyme and it's so clear after 2 weeks you could thread a needle looking through it. Next time stick to only enzyme and just leave her alone for 2 weeks

 

[dallas996]

Question that may be an answer; Did you allow sufficient time for the enzyme to do its job prior to pitching your yeast? (recommended time is one hour but I usually let it go longer)

 

[csimmons21]

Nope just added both at essentially the same time. And I ferment at room temp.

 

[csimmons21]

Maybe safale has a high level of attenuation; like a hefeweizen.

 

[ThorGodOfThunder]

Patience. My ciders always take a few weeks to clear, but they come out as glassy and clean-looking as possible. I add no finings, I just let it sit at room temp for about 2 weeks, then cold crash for a few days. That is usually all it takes. I always use fresh-pressed, unfiltered cider with no pectic enzyme, gelatin, bentonite, or anything.