New to home brewing. This is my fifth batch and it’s throwing me for a loop. Completely sanitized everything with star San. Used 5 gallons fresh squeezed apple cider (hydrometer showed approximately 9.5 percent when done) and added potassium metabisulfite to kill off the wild yeast for 48 hrs. Added pectin enzyme and cider house select yeast then airlocked it. The only thing I did different was us a new pectic enzyme from amazon called LD Carlson pectic enzyme. It burped and fermented as normal but has not clarified to the Golden color it did before as the pectic enzyme dropped the pectin out during fermentation. It has been 7 weeks now. Three weeks longer than all other batches. I have a cloudy mirky yellow brew with some bubbles still coming to the surface. Normal layer of pectin dropped to the bottom. I opened it and added more pectic enzyme three weeks ago and still no change. I’m lost so any newbie tips if this can be saved or pitch it.
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