crazy stuff

[odorf]

i had a gallon of cider i was not really liking the taste of.

this wine is new to me..I have been a whiskey drinker for years.

I am starting to figure out, sweet is yuk and dry is nice.

kinda like southern comfort..yuk..sweet cough syrup.

so, the cider i did not like. I threw in 2 cups sugar, and a packet of yeast

set it aside for a few days. i just checked it. sg is 1.030 that makes it around 9.8% alchol.

i took a little sip, the god awful sweetness seems to be gone,

now i want to add something to make it a little tart

acid blend?

i guess this part is by taste,


new guy, muddles along, learns by leaving devastation in his wake

 

[botigol]

I would go with malic acid instead of acid blend, since malic acid is the type of acid found in apples.

 

[Maylar]

So, if you have 9.8% and 1.030 you started at 1.100?

1.030 is still mega sweet. A wine yeast should take it much lower than that. What yeast did you use?

 

[odorf]

yes, 1.106 then 1030

red star Platinum bakers yeast

the first time, the second time redstar montrachet

 

[odorf]

I need some skool'n !

can some one point me to a pectic enzyme thread or help me understand.

I have a cider I want to clear. I guess my question is time frame

I added 3 teas of enzyme after ferment

how long will it take to clear? when or do i add more

I understand WHAT the enzyme does and is just not when it does it

after 24 hours, nothing has changed..

 

[Hoppy2bmerry]

I need some skool'n !

can some one point me to a pectic enzyme thread or help me understand.

I have a cider I want to clear. I guess my question is time frame

I added 3 teas of enzyme after ferment

how long will it take to clear? when or do i add more

I understand WHAT the enzyme does and is just not when it does it

after 24 hours, nothing has changed..

I'm still a noob, with that said, my understanding is that enzyme should go in and have 12 hours or so before the yeast is pitched. Perhaps some gelatin would help it to clear. Eager to hear what others think.

 

[Maylar]

Clearing is not guaranteed in any specific time frame, but 24 hrs is nothing. The cider won't clear until the yeast is done.

My typical cider gets pectic enzyme in primary before pitching, fermented for 2-3 weeks, secondary for 2-3 weeks and it's clear after that. My current batch was still cloudy after 5 weeks and I added more enzyme when I racked again and it still hasn't cleared completely. I have no idea why.