Post AIcyPtDoPamSj08mXY by Misterm@noagendasocial.com
(DIR) More posts by Misterm@noagendasocial.com
(DIR) Post #AIcqcrbOwf4XpiqkU4 by Viking@noagendasocial.com
2022-04-20T01:49:18Z
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@philcolbourn @thor @ned Added a spoon of gelatin dissolved in boiling water, and left the cider outside since this morning, lots of the cloudiness disappeared!Including before/after shots.Not much difference in flavor!https://homebrewingaustralia.net/technique-clarifying/
(DIR) Post #AIcreKzDHVEBD5FpPk by AwnryAble@noagendasocial.com
2022-04-20T02:00:46Z
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@Viking what’s brewing? The wife has a ginger beer (hard) & lemonade. I’ll be starting a mango cider this week for the 4th of July,
(DIR) Post #AIct8DiWyJwPJ6GRqy by Viking@noagendasocial.com
2022-04-20T02:17:22Z
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@AwnryAble Just grocery store sourced apple juice.This was from unfiltered honey crisp, and I am pretty happy with the result, pretty smooth after 2 1/2 weeks.
(DIR) Post #AIcyPtDoPamSj08mXY by Misterm@noagendasocial.com
2022-04-20T03:16:35Z
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@Viking @AwnryAble I've been making cider for 14 years and never used any clearing agents, always relying on time and temperature. What temp did it ferment at? The juice extraction method also plays a difference. For example, the first ciders I made using a masticating juicer had tons of solids and took ages to clear. Since I upgraded to a rack and cloth system, much less solids end up in the juice, thus less stuff to stay suspended.
(DIR) Post #AIcywi9wYvqbyIyvXU by Viking@noagendasocial.com
2022-04-20T03:22:31Z
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@Misterm @AwnryAble Cool fermentation, around 62 degrees.My result is also that if I am patient, it gets pretty clear over time, that continues after bottling.This was unfiltered cloudy apple juice, and it is just 2 1/2 weeks in.
(DIR) Post #AId0B7pC2IUBZziFzk by CattleBaron@noagendasocial.com
2022-04-20T03:36:19Z
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@Viking @philcolbourn @thor @ned now thats interesting..id have suggested irish moss previously but its normally added during boil.
(DIR) Post #AId1Vbg8qhtXuqoEt6 by Viking@noagendasocial.com
2022-04-20T03:51:13Z
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@CattleBaron @philcolbourn @thor @ned Never heard about it before!https://www.homebrewersassociation.org/how-to-brew/take-the-luck-out-of-clear-beer-with-irish-moss/
(DIR) Post #AId33iXfwAr90Dg7VY by CattleBaron@noagendasocial.com
2022-04-20T04:08:36Z
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@Viking @philcolbourn @thor @ned Now we are getting into the fancy brewing tricks.😂 the brewer that taught me told me about it. Stuff that tends to be cloudy u use it with.Soft fruit that also doesnt tend to hold together you can put it in like a cheese cloth..this keeps the "murk" out of your brew...apricots, peaches etc
(DIR) Post #AId6mkQA69uriuKNSy by Viking@noagendasocial.com
2022-04-20T04:50:22Z
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@CattleBaron @philcolbourn @thor @ned No boiling for cider, but might be OK to boil some Irish moss and add later.
(DIR) Post #AIdBkA1iwJUE2ZTzZA by CattleBaron@noagendasocial.com
2022-04-20T05:45:55Z
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@Viking @philcolbourn @thor @ned yah i hadnt thought of that until you mentioned boiling the gelatin and adding🤔 It might work.👍
(DIR) Post #AIe5RXFbxpPs01fqUa by Misterm@noagendasocial.com
2022-04-20T16:10:02Z
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@Viking @AwnryAble nice. Yes, patience is key. I ferment at ambient temperature for 6 months at least, sometimes longer depending on what I'm going for. As long as you keep oxygen out, you can ferment and age for quite a while to help clear the ferment.
(DIR) Post #AIe5xMVnQVgVxZQ88m by Viking@noagendasocial.com
2022-04-20T16:15:47Z
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@Misterm @AwnryAble I typically will add some liquid to limit airspace following a racking.If i don't have something suitable, I can always add some 2 buck chuck white wine, or heaven forbids, water.I suppose adding a couple of tablespoons of sugar to a carboy will cause some bubbling, and replace any air by CO2.