Racking Cloudy Cider

[GZCider]

My first brew ever started 9 days ago, now the fermentation has almost stopped (the airlock moves about once every 5 minutes) So I think it is about ready to rack!

The problem is that it is still very cloudy! I was using pectin-removed juice concentrate which became cloudy the moment I added the yeast and the cloudiness hasn't settled yet.

I only have about 7 liters, and was going to rack into a corny keg to stabilize, but now I am thinking to pour into several 1.5 liter water bottles so I can look at the color of the cider. I don't want to rack into a demijohn because I am going to have a lot of head space and air contact.

What should be done? :hat:

 

[GZCider]

How long does it usually take to clear?

 

[screamlead]

Give it a couple of weeks yet then rack. Time is your friend here - it will drop clear on its own. Stick it somewhere cooler once racked to help it clear too.

 

[oldbloke]

I never rack cider, I just wait until it clears then bottle it. And I've never had one clear in less than 10 days. So just give it more time.

 

[Jonny69]

My TC is usually clear after a month. You could use finings to force it to clear but it does it fine by itself and it tastes a lot better once it has had time to stand.

 

[samnorfolk]

can u use budget apple juice for TC??

 

[oldbloke]

Yes.

 

[samnorfolk]

So are you saying its ok to just leave the apple juice in the primary until it clears.. is it ok to sit on the sediment for that long??

 

[oldbloke]

Well... I only do small batches, in demijohns.
But, there really isn't all that much sediment, and the brew isn't on it for more than 3 weeks, so the chances of it generating off flavours is minuscule

 

[samnorfolk]

Mine has been going nearly 3 weeks and almost stopped fermenting (small bubbles at neck of DJ) and has sediment on the bottom but doesnt look like it is clearing at all yet??

 

[GZCider]

I never rack cider, I just wait until it clears then bottle it. And I've never had one clear in less than 10 days. So just give it more time.

Hmmm! There is something strange then... There is a variable of yours that is different than mine.
Eventhough I am using pectin removed juice and the fermentation has just stopped (exactly ten days) there is no sign that the cloudiness is letting up. (although my wife says it is a little more clear than before, I don't notice it)

Do you know what strand of yeast your using? This one is Lalvin EC-1118. My juice was 100% clear before the yeast went in. I am thinking it is the yeast, ie not pectin. :wha:

 

[samnorfolk]

hi yeah i used a wine yeast for it...i thought id read somewhere this was ok am i wrong in my thinking

 

[graysalchemy]

So are you saying its ok to just leave the apple juice in the primary until it clears.. is it ok to sit on the sediment for that long??

I have 60L of TC which has been on the sediment for about 6-7 months probably won't get round to bottling for another 2-3 months :lol: :lol:

I will also harvest the yeast and reuse :thumb: :thumb:

 

[samnorfolk]

So does anyone know if its alright to use wine yeast for TC or have i made a fatal error???

 

[oldbloke]

I never rack cider, I just wait until it clears then bottle it. And I've never had one clear in less than 10 days. So just give it more time.

Hmmm! There is something strange then... There is a variable of yours that is different than mine.
Eventhough I am using pectin removed juice and the fermentation has just stopped (exactly ten days) there is no sign that the cloudiness is letting up. (although my wife says it is a little more clear than before, I don't notice it)

Do you know what strand of yeast your using? This one is Lalvin EC-1118. My juice was 100% clear before the yeast went in. I am thinking it is the yeast, ie not pectin. :wha:

Doing a simple TC with cheapo AJ, I've never found a need for pectolase. Depending on other ingredients, yeast, temperature, phase of the moon etc, I find it takes 10 to 21 days to ferment out. Not had one take more than 21 days yet, but it could easily happen in the future.
I usually use Young's cider yeast lately, but have used others - eg RC212, SB24, and maybe Richie's champagne yeast is secretly EC1118?
I don't worry about hydrometer readings or whether the lock is bubbling, I just wait until it clears.
Your cloudiness is almost certainly an active yeast colony - let it do its stuff.

 

[oldbloke]

So does anyone know if its alright to use wine yeast for TC or have i made a fatal error???

All yeasts seem to work, even bread yeast. I mostly use Young's cider yeast now as it gives a clean crisp flavour I like. Lots of people use a champagne yeast (and it's rumoured the cider yeasts are actually the same strain, or a closely related one). I had a spreadsheet where I was comparing results of different recipes (including yeasts) but there were too many variables over too small a sample to draw meaningful conclusions, especially as half the tasting notes were made while drunk.
However, it seems a truly major factor in getting good flavour is letting it age


Minor aside: I recently read a scientific paper that reckoned bread yeasts, used in brewing, generate more methanol than other yeasts.

 

[Wapiti Dreamer]

I recently used EC1118 yeast for a 5 gallon batch of cider. I started out with unfiltered cider - so it was cloudy to begin with. After two weeks in the primary fermenter, it was still cloudy but my airlock had stopped bubbling. So I racked it to a second carboy. It cleared completely after two weeks in the second carboy. During that entire period, the storage temperature was about 45 degrees farenheit. Hope this helps.

 

[wilsoa1111]

i would agree cider yeast strains are similar to the champagne-personally i liked the champagne more the cider think it handles a touch better and imparts a nice peachy flavour- but cider yeast will be cleaner-not always a good thing with cheap AJ - i can understand why people have it as their fav though. i have also tried red wine yeast-cant recommend that, pos worst brewing yeast to use, takes a long while before its drinkable.
as for clearing its proabably better to leave it (bulk age if pos and low headspace), im always a bit impatient and slap it straight in the bottles after a week-its still a bit cloudy and i get a fair bit of sediment but they seem to mature almost as well as bulk aged stuff but pouring can be fun :) so it works for me but probably not ideal (just not got enough fvs)

 

[samnorfolk]

So am i right in thinking that because mine is still cloudy and looks like its nearly finished fermenting and has a layer of sediment on the bottom, that is rack into secondary and leave to clear?? ( I used universal wine yeast) if so do i need to add any campden tabs or anything else to it??

 

[oldbloke]

Rack it if you want, but if you just leave it it'll probably be clear within a week.
If you Campden it you may have trouble getting it to carbonate.