Degas Cider to help Clerify

[Shutteringfocus]

Would Degassing cider help it to clarify? I see a lot on the forum about degassing mead to flatten it before bottling it, but not much on its clarifying effects, and I'm wondering if I could do it on a cider.

I'm thinking degas and cold crash, if still cloudy after a week add some sparkolloid, once clear, prime and bottle. Will the carbonation come back up in the bottles?

 

[Misplaced_Canuck]

Would Degassing cider help it to clarify? I see a lot on the forum about degassing mead to flatten it before bottling it, but not much on its clarifying effects, and I'm wondering if I could do it on a cider.

I'm thinking degas and cold crash, if still cloudy after a week add some sparkolloid, once clear, prime and bottle. Will the carbonation come back up in the bottles?

What kind of juice are you using?

MC

 

[Shutteringfocus]

Used raw juice from pressed apples. Pretty muddy to start with.

(also realize I misspelled my thread title, "Clarify"

 

[krackin]

Some apples take a long time to clarify especially New Zealand types, Delicious variates for one parent. I'd say to wait it out and let nature take it's course.

 

[Yooper]

Degassing won't clarify the cider, unless the haze is due to gas holding particles in suspension. More likely, the cider has a pectin haze. If that's the case, the fix would be pectic enzyme.

 

[Misplaced_Canuck]

Degassing won't clarify the cider, unless the haze is due to gas holding particles in suspension. More likely, the cider has a pectin haze. If that's the case, the fix would be pectic enzyme.

She said it.

I asked because if it were store bought juice, the haze would simply be yeast.

But with fresh apples, it's pectin.

MC

 

[mopar318]

This is my cider before pitching yeast



and this is after 18 days.



Time may be your friend...Or perhaps the orchard is using a really bad selection for cider.

 

[JoshuaWhite5522]

My clearest ciders have been from fresh juice with pectic enzyme added. I like to cold condition at about 34 degrees for a week before I keg to help them clear up and have never needed to use a fining agent in my ciders that way.

 

[Shutteringfocus]

This is my cider before pitching yeast


and this is after 18 days.

Time may be your friend...Or perhaps the orchard is using a really bad selection for cider.

You produce a finished product that clearly after 18 days?

What is your recipe and process?

Thanks

 

[CA_Mouse]

Yes, how did you get your's so clear? Granted, mine was pretty clean looking to begin with, but it did cloud up during primary fermentation. Mine has been in primary for 10 days now and I will be adding campden to it to drop the yeast before I back sweeten (I'm adding 1 gallon of juice heated to dissolve brown sugar and cinnamon sticks) and and age for 6 months. I'm hoping for a sweet apple pie filling taste.

 

[mopar318]

Yes, how did you get your's so clear? Granted, mine was pretty clean looking to begin with, but it did cloud up during primary fermentation. Mine has been in primary for 10 days now and I will be adding campden to it to drop the yeast before I back sweeten (I'm adding 1 gallon of juice heated to dissolve brown sugar and cinnamon sticks) and and age for 6 months. I'm hoping for a sweet apple pie filling taste.

Nothing special really, the trick is to use fresh pressed raw cider. Never pasteurized or heated. I also use a good cider blend. It was almost that clear after 10 days in the primary, and then I cold crashed for a week before bottling.

 

[HopSong]

Unreal.. my cider is still S L O W L Y fermenting after 18 days.. about a bubble every 15 minutes. Just racked to secondary and will re-check in a week.. I'll check the FG and do some additions before bottling and pasteurizing. Just started a new batch using the washed yeast from this prior racking. I'll do something slightly different with this new batch. Fun doing slow mods.

 

[ThorGodOfThunder]

Nothing special really, the trick is to use fresh pressed raw cider. Never pasteurized or heated. I also use a good cider blend. It was almost that clear after 10 days in the primary, and then I cold crashed for a week before bottling.

Thats the same process I use, mostly. Fresh cider from my own orchard goes straight into the carboy. No pectic enzyme, no filtering, nothing. It always comes out clear and glassy without much effort. I keg rather than bottle, but I'll cold crash before siphoning to the keg.

The idea of using filtered, pasteurized apple juice to make hard cider is, quite frankly, appalling.

 

[mopar318]

Thats the same process I use, mostly. Fresh cider from my own orchard goes straight into the carboy. No pectic enzyme, no filtering, nothing. It always comes out clear and glassy without much effort. I keg rather than bottle, but I'll cold crash before siphoning to the keg.

The idea of using filtered, pasteurized apple juice to make hard cider is, quite frankly, appalling.

Yes, but a lot of folks don't have orchards near by and yhr store stuff has a lot of preservatives.

We have over $3k in our press so its not cheap but we are making our money back on it. Its nice being able to blend our own.