First Cider

[Handi]

Add pectic enzyme after fermentation and racking to secondary. I added it post ferment on my current batch and within a week is clear from a previously very cloudy and muddy looking liquid ( a few more days should get to brilliantly clear).

Is that like the peclin like making Jelly?

 

[MarkKF]

Pectin is what you need to make Jelly. Pectin enzyme is what you need to break down pectin. Use it so cider doesn't look like jelly. I always add mine before yeast and primary fermentation. Don't know if it works later. Doesn't work after heating cider up too much. I've never used sparkoloid or similar clearing agents. My ciders clear within a month after primary fermentation is done and without cold crashing. Crystal clear!

 

[Handi]

Pectin is what you need to make Jelly. Pectin enzyme is what you need to break down pectin. Use it so cider doesn't look like jelly. I always add mine before yeast and primary fermentation. Don't know if it works later. Doesn't work after heating cider up too much. I've never used sparkoloid or similar clearing agents. My ciders clear within a month after primary fermentation is done and without cold crashing. Crystal clear!

Gotcha.

 

[Chris_The_Rogue]

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[Daddyfoxuk]

Morning guys, took a reading last night its now down to 1.000 this meaning it's done...? Left the sample in a glass over night but there's loads of like sediment in the bottom of the glass this morning is this normal and how do I get this to dissappear? Cheers all!

 

[Fuzzymittenbrewing]

Morning guys, took a reading last night its now down to 1.000 this meaning it's done...? Left the sample in a glass over night but there's loads of like sediment in the bottom of the glass this morning is this normal and how do I get this to dissappear? Cheers all!

Did you ever add pectic enzyme? (I assume its very cloudy)

 

[Daddyfoxuk]

I have added it but a few days after fermentation had started... It is very cloudy yes please help!

 

[MarkKF]

It could be done. It could be done at 1.004 or 1.000 or 0.996
The way to know is if the S.G. stays the same for several days.

 

[ericbw]

I have added it but a few days after fermentation had started... It is very cloudy yes please help!

Even with adding pectic enzyme, you can still get sediment dropping. It will slow down but takes months to stop completely.

But it should clear a lot within 2-4 weeks. Give it time.

 

[Maylar]

I have added it but a few days after fermentation had started... It is very cloudy yes please help!

Rack the cider to another (smaller) glass carboy and give it another week or 2. The sediment will fall out.

 

[Daddyfoxuk]

Hi all, I have now transferred cider into a second demijohn, reading had been at 1.000 for 48 hours.. It still looks a bit cloudy but not as bad. What's my next action as I will be using bottles and how soon should I been look at bottling this...? Thanks for any advice!

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[Daddyfoxuk]

PS we did lose some of the cider when transfering it as someone wasn't paying attention grrrr lol!

 

[ericbw]

Too much headspace, so work quickly. If the gravity is stable, and you want still cider, you could bottle. I don't remember what you're going for exactly.

 

[Daddyfoxuk]

Hi, thought the head room was a bit much... Ideally a fizzy cider so how would I get there lol? Thanks for the advice!

 

[Daddyfoxuk]

Hi, if you look at the empty shot glass that's what's left at the after 24 hours or so thick sediment how do I get rid of this? Thanks all!

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[ericbw]

Time will get rid of that. Lots of time.

Here's what I do for sweet, fizzy cider.

Ferment 2 gallons of cider. Let it sit for a month. (Pectic enzyme, nutrient before fermenting.)

Add pectic enzyme and campden to a 3rd gallon and let it sit for 2 days. Carefully combine the two. You don't want to introduce any more oxygen than necessary.

At this point, I combine them in a keg and carbonate.

To bottle carb, combine them into your bottling bucket with any additional priming sugar (I would be tempted to not add sugar and just rely on the sugar in the fresh juice to carb. It will be a little less sweet this way, though.)

Bottle in glass EXCEPT for one plastic bottle. Monitor that bottle carefully. The second it is firm (rock hard), you have to pasteurize or refrigerate. Pasteurization is a better choice. If you don't, you'll have explosions. DO NOT SKIP THIS STEP.

 

[di0nysus]

Bottle in glass EXCEPT for one plastic bottle. Monitor that bottle carefully. The second it is firm (rock hard), you have to pasteurize or refrigerate. Pasteurization is a better choice. If you don't, you'll have explosions. DO NOT SKIP THIS STEP.

I'm a total noob, but what's the purpose of the one plastic bottle?

 

[MarkKF]

I'm a total noob, but what's the purpose of the one plastic bottle?

You can squeeze it. Otherwise you need to open a bottle everyday to check the carb. level.