So I made a cyser out of store bought unclear apple cider and some honey..
I pitched it over 4 months ago, and it went from about 1.087 to 1.015, using
a german ale yeast, 1007. I used an appropriate amount of pectic enzyme.
It's stuck about where I want it, and not visibly bubbling at all for at
least a few months, but it's still not very clear. It seems to taste pretty
yummy.

Would it likely still be cloudy due to suspended yeast and it being stuck,
or is apple cider like this often cloudy and difficult to clear on it's own
normally? Does a cloudy juice to make a wine/cider normally go crystal
clear on it's own?

Would I need to use some clearing agents to speed up the process, and if so,
what is recommended for this? (I don't want to strip any flavour) Or
should I just wait a while longer yet? My tastebuds are telling me, Just
Drink It Now!

I've got a boatload of friends who think this sort of stuff is the cat's
meow, and waiting a year for a batch is pretty tough on the patience,
especially when it may get drunk soon after bottling and tastes quite
impressive even when fairly young!

I guess cold stabalizing is another option I should consider? If it is
suspended yeast due to it being stuck, what kind of fining agents are best
to clear it?

Thanks, LG

The wine is pretty young yet. Some wines clear quickly, some don't. Have
you racked it? I don't usually bottle until after 7 months in the carboy,
and this includes about 2-4 rackings, depending on how much sediment is
dropping and how clear the wine is.
Darlene
Germantown, Wisconsin

"LG" wrote in message
...
So I made a cyser out of store bought unclear apple cider and some honey..
I pitched it over 4 months ago, and it went from about 1.087 to 1.015,
using
a german ale yeast, 1007. I used an appropriate amount of pectic enzyme.
It's stuck about where I want it, and not visibly bubbling at all for at
least a few months, but it's still not very clear. It seems to taste
pretty
yummy.

Would it likely still be cloudy due to suspended yeast and it being stuck,
or is apple cider like this often cloudy and difficult to clear on it's
own
normally? Does a cloudy juice to make a wine/cider normally go crystal
clear on it's own?

Would I need to use some clearing agents to speed up the process, and if
so,
what is recommended for this? (I don't want to strip any flavour) Or
should I just wait a while longer yet? My tastebuds are telling me, Just
Drink It Now!

I've got a boatload of friends who think this sort of stuff is the cat's
meow, and waiting a year for a batch is pretty tough on the patience,
especially when it may get drunk soon after bottling and tastes quite
impressive even when fairly young!

I guess cold stabalizing is another option I should consider? If it is
suspended yeast due to it being stuck, what kind of fining agents are best
to clear it?

Thanks, LG

In my experience cyser is very slow to clear. Did you use any pectic enzyme?
If not,it might be helpful. Also you could try some bentonite along with the
chilling.
Steve
LG wrote in message ...
So I made a cyser out of store bought unclear apple cider and some honey..
I pitched it over 4 months ago, and it went from about 1.087 to 1.015,
using
a german ale yeast, 1007. I used an appropriate amount of pectic enzyme.
It's stuck about where I want it, and not visibly bubbling at all for at
least a few months, but it's still not very clear. It seems to taste
pretty
yummy.

Would it likely still be cloudy due to suspended yeast and it being stuck,
or is apple cider like this often cloudy and difficult to clear on it's own
normally? Does a cloudy juice to make a wine/cider normally go crystal
clear on it's own?

Would I need to use some clearing agents to speed up the process, and if
so,
what is recommended for this? (I don't want to strip any flavour) Or
should I just wait a while longer yet? My tastebuds are telling me, Just
Drink It Now!

I've got a boatload of friends who think this sort of stuff is the cat's
meow, and waiting a year for a batch is pretty tough on the patience,
especially when it may get drunk soon after bottling and tastes quite
impressive even when fairly young!

I guess cold stabalizing is another option I should consider? If it is
suspended yeast due to it being stuck, what kind of fining agents are best
to clear it?

Thanks, LG

LG wrote:
Would it likely still be cloudy due to suspended yeast and it being stuck,
or is apple cider like this often cloudy and difficult to clear on it's own
normally? Does a cloudy juice to make a wine/cider normally go crystal
clear on it's own?

My cysers (made with murky dense apple cider) generally clear
fairly quickly (2-3 months), but occasionally a batch will remain
cloudy for a long time, for now reason I can come up with.

Would I need to use some clearing agents to speed up the process, and if so,
what is recommended for this? (I don't want to strip any flavour) Or
should I just wait a while longer yet? My tastebuds are telling me, Just
Drink It Now!

I'd wait, but I alwys have 2-3 cysers in the pipeline. I
did try gelatin and sparkaloid to clear a murky mead last
year, but neither of them had much effect.

Not a cyser but I made apple wine this last year. It remained cloudy for 6
months after it finished. It hit it with betonite and it did nothing. It
hit it with the two step SuperKleer and it cleared over night. But if it is
a pectic haze you will need pectic enzyme.

Ray

"LG" wrote in message
...
So I made a cyser out of store bought unclear apple cider and some honey..
I pitched it over 4 months ago, and it went from about 1.087 to 1.015,
using
a german ale yeast, 1007. I used an appropriate amount of pectic enzyme.
It's stuck about where I want it, and not visibly bubbling at all for at
least a few months, but it's still not very clear. It seems to taste
pretty
yummy.

Would it likely still be cloudy due to suspended yeast and it being stuck,
or is apple cider like this often cloudy and difficult to clear on it's
own
normally? Does a cloudy juice to make a wine/cider normally go crystal
clear on it's own?

Would I need to use some clearing agents to speed up the process, and if
so,
what is recommended for this? (I don't want to strip any flavour) Or
should I just wait a while longer yet? My tastebuds are telling me, Just
Drink It Now!

I've got a boatload of friends who think this sort of stuff is the cat's
meow, and waiting a year for a batch is pretty tough on the patience,
especially when it may get drunk soon after bottling and tastes quite
impressive even when fairly young!

I guess cold stabalizing is another option I should consider? If it is
suspended yeast due to it being stuck, what kind of fining agents are best
to clear it?

Thanks, LG