Brewing Master

Question:

Dear netter, In england you can buy beer and wine finings. IMHO i would go to a wine/brewing shop and buy some wine finings (fish collagen in acetic acid) and add it to your cider. If not leave it in the bottle for at least several weeks and it should clear by its own accord. Unless it is a chill haze (eek). Martin Leach —    _|____      Dept. of Pharmacology       Phone: (617) 638-5323            / o  /      Boston Univ. School of Med. Fax:   (617) 638-4329         (BULLDOZER) _ Boston MA 02118            "Not the old underpants on your                USA                           head…..WIBBLE" -BLACKADDER  

Response:

Cloudy cider is always cured at my house by adding a little pectinase, as the cloud is always pectin from the apples. Your mileage may vary.

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   I am currently fermenting a batch of cider (almost three weeks now).    Right now, it’s a bit cloudy.    What can I do to ensure that this cider will clarify? Give it time, it will clear by itself.. Mine have been going for about 3 weeks and both are VERY cloudy. Last year, it was reasonably clear after 3-4 months. .marc — Anybody know if I can claim my students as dependents on my federal taxes?

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– Hide quoted text — Show quoted text –   I am currently fermenting a batch of cider (almost three weeks now).   Right now, it’s a bit cloudy.   What can I do to ensure that this cider will clarify? Give it time, it will clear by itself.. Mine have been going for about 3 weeks and both are VERY cloudy. Last year, it was reasonably clear after 3-4 months. ..marc — Anybody know if I can claim my students as dependents on my federal taxes?

As long as nobody else does, why not! (30 dependents may cause the IRS ’suspicious numbers’ program to throw a wobbly) As for the cider, as long as it tastes ok, good cider (scrumpy) is meant to be cloudy! Ed..

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I have used this stuff in my kriek, framboise, meads and a cider. For me, it has been a great time saver. Some may recommend polyclear (or something like it), but I wouldnt reccomend it…it clears EVERYTHING, where as pectic enzyme only eats away at …pectins which arise from the fruit. I hope this helps Cheers! Stephen —     Chemist for Hire        | Decadence requires application! Will Recrystalize for Food! |                      -R J Green

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<<Stuff Deleted As for the cider, as long as it tastes ok, good cider (scrumpy) is meant to be cloudy! Ed..

Scrumpy must be the most disgusting, full of floaties, nasty cider I have ever tasted. When I was in school in Lancaster a guy from London brought a big jug to Uni. I have never experienced a worse hangover.  A close second is Merry Down (a.k.a Memory Down) cider. Yummers!! Eric

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– Hide quoted text — Show quoted text -ul A. Lane) writes: es: I am currently fermenting a batch of cider (almost three weeks now). Right now, it’s a bit cloudy. What can I do to ensure that this cider will clarify? You’re not gonna like this (it’s a bit involved). The idea is to bottle a sparkling cider (add a little fresh cider or dissolved corn sugar at bottling). For this technique, you need to use champagne bottles and corks. Rest bottles on their sides for a looong time. (I think the book I read mentioned several months.) Now, invert the bottle so that the solids settle onto the cork. If necessary, give the bottle a quick twist to dislodge the solids. Place the neck of the bottle upside-down in a freezing-water bath (made from rock salt and ice). My book recommended making a tray that you place over the bath and fit each bottle into. This will freeze the lees (the solids) to the cork. When frozen, take the bottle out of the bath, rinse off the neck and remove the solids with the cork. Then re-cork it. This gives you a sparkling clear "champagne" cider.

    Another option is to use the plastic champagne corks. They are hollow, and   allow the seds to fall into it. Then simply place the neck under water   (after the seds have gathered..a few weeks or months), and remove the cork,   keeping it all under water. Isostatic pressure will keep the cider in the   bottle. Place your thumb over the opening and turn bottle upright. Then   clean out the "cork" and re-insert. Paul —

– T.L.Schadler AV/ID Services–TLS1 Xmas Soucon Annex #14A

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| ul A. Lane) writes: | es: | | | I am currently fermenting a batch of cider (almost three weeks now). | Right now, it’s a bit cloudy. | What can I do to ensure that this cider will clarify? | | | You’re not gonna like this (it’s a bit involved). The idea is to bottle | a sparkling cider (add a little fresh cider or dissolved corn sugar at | bottling). For this technique, you need to use champagne bottles and | corks. | | Rest bottles on their sides for a looong time. (I think the | book I read mentioned several months.) Now, invert the bottle so that | the solids settle onto the cork. If necessary, give the bottle a quick | twist to dislodge the solids. | | Place the neck of the bottle upside-down in a freezing-water bath (made | from rock salt and ice). My book recommended making a tray that you place | over the bath and fit each bottle into. This will freeze the lees (the | solids) to the cork. When frozen, take the bottle out of the bath, rinse | off the neck and remove the solids with the cork. Then re-cork it. This | gives you a sparkling clear "champagne" cider. | |     Another option is to use the plastic champagne corks. They are hollow, and |   allow the seds to fall into it. Then simply place the neck under water |   (after the seds have gathered..a few weeks or months), and remove the cork, |   keeping it all under water. Isostatic pressure will keep the cider in the |   bottle. Place your thumb over the opening and turn bottle upright. Then |   clean out the "cork" and re-insert. | Paul | Are you sure this will work?   I’ve tried to open a bottle of carbonated cider under water and found that the cider gushes out of the bottle and you lose about 1/4 of the contents before you right the bottle.  I have tried the ‘freeze the neck’ approach and contrary to my expectations, I was actually able to freeze the cider in the neck of the bottle using the salt ‘n’ ice bath. Cheers, Rick C. | — | | — | | | | | T.L.Schadler | AV/ID Services–TLS1 | Xmas Soucon Annex #14A

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writes: – Hide quoted text — Show quoted text -<<Stuff Deleted As for the cider, as long as it tastes ok, good cider (scrumpy) is meant to be cloudy! Ed.. Scrumpy must be the most disgusting, full of floaties, nasty cider I have ever tasted. When I was in school in Lancaster a guy from London brought a big jug to Uni. I have never experienced a worse hangover.  A close second is Merry Down (a.k.a Memory Down) cider. Yummers!! Eric

What do you expect if he bought it in London! It’s supposed to come from Somerset. As for hang-overs, don’t drink so much of it (it creeps up on you). Also don’t mix it with anything – we had people at Plymouth Poly. who did snakebite (cider + lager) with scrumpy and I am surprised that they survived to complain about it. Ed.

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- Hide quoted text — Show quoted text – | ul A. Lane) writes: | es: | | | I am currently fermenting a batch of cider (almost three weeks now). | Right now, it’s a bit cloudy. | What can I do to ensure that this cider will clarify? | | | You’re not gonna like this (it’s a bit involved). The idea is to bottle | a sparkling cider (add a little fresh cider or dissolved corn sugar at | bottling). For this technique, you need to use champagne bottles and | corks. | | Rest bottles on their sides for a looong time. (I think the | book I read mentioned several months.) Now, invert the bottle so that | the solids settle onto the cork. If necessary, give the bottle a quick | twist to dislodge the solids. | | Place the neck of the bottle upside-down in a freezing-water bath (made | from rock salt and ice). My book recommended making a tray that you place | over the bath and fit each bottle into. This will freeze the lees (the | solids) to the cork. When frozen, take the bottle out of the bath, rinse | off the neck and remove the solids with the cork. Then re-cork it. This | gives you a sparkling clear "champagne" cider. | |     Another option is to use the plastic champagne corks. They are hollow, and |   allow the seds to fall into it. Then simply place the neck under water |   (after the seds have gathered..a few weeks or months), and remove the cork, |   keeping it all under water. Isostatic pressure will keep the cider in the |   bottle. Place your thumb over the opening and turn bottle upright. Then |   clean out the "cork" and re-insert. | Paul | Are you sure this will work?   I’ve tried to open a bottle of carbonated cider under water and found that the cider gushes out of the bottle and you lose about 1/4 of the contents before you right the bottle.  I have tried the ‘freeze the neck’ approach and contrary to my expectations, I was actually able to freeze the cider in the neck of the bottle using the salt ‘n’ ice bath. Cheers, Rick C.

 I dont Know if this will work with cider but…. to clear my wine i add frozen cubes of bannana pulp to the must at the start of brewing (use less sugar than in recipie because bannanas have alot in them) , the bannana flavour does not seem to affect the taste of the finished product and the fibre in the bannana acts to settle out that cloudy sediment that otherwise takes months.   Good luck,  David S… – Hide quoted text — Show quoted text – | — | | — | | | | | T.L.Schadler | AV/ID Services–TLS1 | Xmas Soucon Annex #14A

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I am currently fermenting a batch of cider (almost three weeks now). Right now, it’s a bit cloudy. What can I do to ensure that this cider will clarify? — Philip DiFalco

Response:

I am currently fermenting a batch of cider (almost three weeks now). Right now, it’s a bit cloudy. What can I do to ensure that this cider will clarify?

You’re not gonna like this (it’s a bit involved). The idea is to bottle a sparkling cider (add a little fresh cider or dissolved corn sugar at bottling). For this technique, you need to use champagne bottles and corks. Rest bottles on their sides for a looong time. (I think the book I read mentioned several months.) Now, invert the bottle so that the solids settle onto the cork. If necessary, give the bottle a quick twist to dislodge the solids. Place the neck of the bottle upside-down in a freezing-water bath (made from rock salt and ice). My book recommended making a tray that you place over the bath and fit each bottle into. This will freeze the lees (the solids) to the cork. When frozen, take the bottle out of the bath, rinse off the neck and remove the solids with the cork. Then re-cork it. This gives you a sparkling clear "champagne" cider. Paul —

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