Using gelatin

[Maylar]

I have two 1 gallon jugs of cyser that are done fermenting and I want them to clear. I've already used pectic enzyme at the start and bentonite in secondary and they're still hazy after a week in the fridge. I'd really like to have some ready by Christmas, so I need to do something to help them clear.

@dmtaylor - Dave, I know you've advocated using gelatin here, and I'm hoping you can enlighten me as to how to use it. I have some of the Knox stuff... but how do you prepare it for use as a fining and how much for a gallon batch?

Thanks.

 

[dmtaylor]

Here I am.

My process, literally: Boil a few ounces of water in the microwave for a couple of minutes until boiling hard. This will sanitize and prepare the water for acceptance of the gelatin. Then remove from microwave and sprinkle on top about a half pack of Knox per gallon, and stir well with a sanitized spoon. Gelatin hates to dissolve so you'll need to stir for longer than you think. When fully dissolved, the water will still look slightly hazy and that's normal but there will be zero chunks on the bottom. Finally, give your fermenter a vigorous swirl, then pour the gelatin solution on top. Wait a few days. Clear as crystal.

Temperature either doesn't matter, or might even work better when warm than cold. Example: I once had a batch with gelatin that I kept ice cold that refused to clear, but as soon as I warmed it up for whatever reason, it became clear as crystal. This is only one data point but I have to wonder if cold crashing isn't as great as everyone says.

Good luck.

 

[Maylar]

Thanks Dave. I'll report back with results.

 

[Dimax]

This has some very good info
https://www.homebrewtalk.com/gelatin-fining-cold-versus-warm.html

 

[quid_non]

http://www.cider.org.uk/frameset.htm

An old but interesting link - has some good advice on different approaches to clarifying cider

 

[papz]

https://www.vinenhop.com/fining-sup...MI0aeRmpem3wIVirxkCh3ZWgBzEAkYAyABEgJMOfD_BwE

This product works fast and works well.

 

[Miraculix]

This has some very good info
https://www.homebrewtalk.com/gelatin-fining-cold-versus-warm.html

Only if you are looking at how to remove chill haze. This report does not give any clue about how gelatin behaves when pitched warm in regards to dropping yeast out of suspension, or other suspended solids.

 

[Beer666]

Has anyone compared gelatin (i am using Dr Otekers) against other finings like "beer brite"? That stuff turns into a white sludge which some how i find reassuring. I have used gelatin but unsure if i was preparing it right. It failed to clear some beers before but perhaps that was for other reasons. I normally crash to 0c for a few days before i add finings and i just stir it in on top. Again not sure if that is correct but it seems to be working for me.

 

[Maylar]

Well... I'm not impressed. After 3 days I can't see that anything has happened. Maybe the gelatin and bentonite are fighting each other, I dunno. Temp has been in the high 50's.

Before and after gelatin:

I have other stuff but don't want my cyser to be a chemical dump. Guess I'll stick em back in the fridge and wait...

 

[dmtaylor]

I see a lot more gray lees on the bottom in the second picture. Maybe just needs a few more days. And I'm not positive on the temperature thing, if cold is a lot better than warm or vice-versa. But gelatin definitely has worked well for me.

 

[Maylar]

Roger that. At this point I've resigned to the idea that they won't be ready for Christmas, so all I have is time.