Straining Bag

[backi00]

Sorry for the newb questions. I want to add fruit to a couple gallons of cider i have ready for secondary. A lot of threads were talking about using straining bags to keep the skins/seeds/solids out of the cider for racking purposes.
Can i use a coffee filter rigged up in the cider or will this cause problems.
The cider is at 1.02 and i want to let it sit in secondary to ferment a bit more.
Should i try a home-made straining bag or just put the fruit (blueberries/strawberies/rasps) straight into the cider with campden tabs?
Thanks

 

[Teromous]

You can buy things like steepers, muslin bags, or infusers at your LHBS. I'm not sure how well a coffee filter would work. I'm not a huge coffee drinker but the ones I've used look fiberous and look like they'd break down over time. Try soaking one in water for a couple of weeks before using it in your cider.

 

[gratus fermentatio]

Straining bags/grain bags are cheap, under $3.00, and work much better than a coffee filter. Regards, GF.

 

[backi00]

Thanks for the replies, I just heated the fruit and then mashed/strained it to get juice without solids.
Anyone else tried adding kiwis/kiwi juice to cider? Thought it would give an interesting flavor.

 

[Teromous]

I haven't, but it's on my "to-do list" for wines.

 

[KCPyrate]

Thanks for the replies, I just heated the fruit and then mashed/strained it to get juice without solids.
Anyone else tried adding kiwis/kiwi juice to cider? Thought it would give an interesting flavor.

Just an FYI, if you heat the fruit you may set the pectins therefore taking a long time for your cider to clear. Many people reccommend freezing the fruit then thawing to help it break down, pectic enzyme also helps to break down the fruit.