Beer Forum

So I just kegged my first batch of cider this week. It was very dry and acidic I think the attenuation was quite high so I add a bit of fresh cider to balance it out. (Don't ask gravities I forgot to take readings)

That all said I added gelatin to improve clarity when I moved to secondary without any impact. Not that I am worried about it, a little cloudy never hurt no one but is there something better I could have used to improve clarity, just wondering.

Generally I add a small dose of grape tannin, and then oak my cider very lightly in secondary. I use light toast oak so there is a bit of vanilla and caramel that creep in for some structure.

If I'm missing apple character I'll rack onto some AJC to bring back more of the apple-y flavor. I do this in cysers as well.

Cheers,

Oskaar

I did what the 2 rivers guys suggested on the show. A little pectic enzyeme in the must, crash cooled, then fitler. Then I added back some some apple juice. Its pretty clear but not crystal like the 2 rivers commercial product. Also it has some of that "champagne" chracter from the dryness of the ferment.

Brad