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Link Posted: 4/9/2020 5:09:45 PM EDT
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Originally Posted By AhoogahLoop:
Unless you're in a hurry, I'd skip any of the filters and just let gravity do it's thing.

I have a cider I started last August that got racked into secondary around day 10, and didn't get touched until Thanksgiving since so much stuff was settling out of it - but that was a dirty cider started from crabapples.  

With apple juice, your product should clear on it's own in about a month.  If you're in a hurry, you can use bentonite or sparkaloid to really pull the sediment down in a hurry and have something drinkable in about 2 weeks from start to finish.
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And another option to filtering is to Cold Crash it.
Just Google for ideas on "Cold Crashing Hard Cider".
Link Posted: 4/9/2020 5:11:12 PM EDT
[Last Edit: 4/9/2020 5:12:15 PM EDT by 74HC]
Edit: wrong thread
Link Posted: 4/9/2020 5:22:47 PM EDT
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Originally Posted By AZ_Sky:

And another option to filtering is to Cold Crash it.
Just Google for ideas on "Cold Crashing Hard Cider".
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Cold crashing works, but you need a place to get it cold/as close to freezing without freezing.  Absent a second fridge that you can crank to 10, it can be less practical than using a clearing agent.

YMMV, and all that jazz.

But it's also why I set up a mini fridge with a temp controller - lagering, cold crashing, and meat curing in a dedicated box

Link Posted: 4/9/2020 6:09:35 PM EDT
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Originally Posted By AhoogahLoop:


Cold crashing works, but you need a place to get it cold/as close to freezing without freezing.  Absent a second fridge that you can crank to 10, it can be less practical than using a clearing agent.

YMMV, and all that jazz.

But it's also why I set up a mini fridge with a temp controller - lagering, cold crashing, and meat curing in a dedicated box

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Originally Posted By AhoogahLoop:
Originally Posted By AZ_Sky:

And another option to filtering is to Cold Crash it.
Just Google for ideas on "Cold Crashing Hard Cider".


Cold crashing works, but you need a place to get it cold/as close to freezing without freezing.  Absent a second fridge that you can crank to 10, it can be less practical than using a clearing agent.

YMMV, and all that jazz.

But it's also why I set up a mini fridge with a temp controller - lagering, cold crashing, and meat curing in a dedicated box

Same here!
Link Posted: 4/9/2020 6:20:08 PM EDT
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Originally Posted By AZ_Sky:
Same here!
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#firstworldproblems
Link Posted: 4/9/2020 7:08:25 PM EDT
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Originally Posted By AZ_Sky:
Same here!
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Originally Posted By AZ_Sky:
Originally Posted By AhoogahLoop:
Originally Posted By AZ_Sky:

And another option to filtering is to Cold Crash it.
Just Google for ideas on "Cold Crashing Hard Cider".


Cold crashing works, but you need a place to get it cold/as close to freezing without freezing.  Absent a second fridge that you can crank to 10, it can be less practical than using a clearing agent.

YMMV, and all that jazz.

But it's also why I set up a mini fridge with a temp controller - lagering, cold crashing, and meat curing in a dedicated box

Same here!


I'll add a heads up to the wine makers on this method, yes it works, but it will also precipitate the tartaric acid out into crystalline form, which will remain at the bottom with all the crud you are leaving behind.

So check you acids before bottling and adjust as necessary.
Link Posted: 4/9/2020 9:54:17 PM EDT
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Originally Posted By Emt1581:


Flavor-wise what made it the best?
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Originally Posted By Emt1581:
Originally Posted By ziarifleman:

The best cider I’ve made had no added sugar.


Flavor-wise what made it the best?

The apple flavors show through better instead of getting lost in a boozy haze. I think too much sugar gets some funky phenolic side reactions going with my yeast, too.
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