New answers tagged finings
Apple wine always needs fining and/or filtration. It never clears (not in my experience anyway) on its own. If you drink the apple soon, the opacity is just an appearance issue. If you plan on longer term storage, then you really want to clarify it before bottling or the wine can produce off flavors or even go bad in extreme cases.
Time will help to clear it a bit, let it rest and rack it again later. I find that most of the fining agents also strip off some of the flavor (specially in red wines), so I no longer use them, and same thing for filtration. I might be a bit paranoid but I find my wines are much better since. If your goal is to have a clear cider, you may use the fining ...
What do you want out of your cider? Do you want to show it off or enter it in competition, or is it more for your own enjoyment? Depending upon what is causing the cloudiness, in most cases it doesn't affect flavor. There are a number of options for you if you want to go for that brilliant clarity, but if you just want something tasty to drink, I don't ...
Everything that clears your drink by dropping particles from suspension will also drop yeast from suspension - and yeast can only work properly when suspended in the liquid. So yes, adding any clearing agent is bound to slow down or even stop fermentation. To be sure, wait until gravity does not change for 3 consecutive days and only then process with ...
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