Cyser not clearing

[Andy__]

Late last year, on a whim, I started off 2 gallons of Sizzer.

I used (roughly remembered): -

3 kg of set honey I got from Costco
some supermarket apple juice.
1 packet of US05
Yeast Nutrient
Various small additions of spices

It feremnted out and then I racked to 2 new demi johns.

It tastes great, but unfortunately it stubbonly refues to clear.

Is this because I have not used pectolase or is it a characteristic of set honey?

Whats my next move? Can I now add pectolase or should I clear with Gelatine or should I just be patient?

thanks

Andy__

[Jim]

This is not something I've ever made, but the only thing I can't think of that you haven't mentioned is to chill it down to fridge temperatures for a few weeks.

Having said all that, since it tastes OK, why worry?

[mattwilson]

i've never tried anything with honey, let alone set honey. i would assume finings or even filtering would help, but as Jim says - I cant see it being a big issu- you seem to have the result you are looking for.

[fatbloke]

Cold crash, then pectolase, then finings is what I'd be trying......

[Andy__]

Thanks for the Ideas. As you say I am not greatly concerned as it tastes fine.

However I might as well try Fatblokes list. Its less fun it do nothing. As I have two demi johns I might as well keep one as a control.

thanks

Andy__

[oldbloke]

It wasn't a cloudy juice was it? With most of them, the cloudiness is made by industrial heat treatment and is stable - you won't shift it except maybe by finings or filtering.

[Jim]

Another point to consider is that removing the haze might adversely affect the flavour.

[Andy__]

It wasn't a cloudy juice was it? With most of them, the cloudiness is made by industrial heat treatment and is stable - you won't shift it except maybe by finings or filtering.

My memory's a bit cloudy, but no I think the apple juice was clear.

Another point to consider is that removing the haze might adversely affect the flavour.

Yes. very good point. As I have 1 Deni John set aside as a control, all I can do is give it a try on the other and then assess the difference. What I loose in flavour I gain in experience.

I have been chilling now for 2 days at 1c. I will give it until the w/e and see if there is any improvement from that.

thanks again.

[Andy__]

The answer is pectolase.

I chilled for a week with no improvement, but last night I added pectolase and the whole demi John has completely cleared.

Thanks for all your help.

[dean_wales]

I gather pectolase doesn't work in the presence of alcohol?

et me know if it does as I have some cloudy damson liqueur that I would love to clear!

[Andy__]

I gather pectolase doesn't work in the presence of alcohol?

et me know if it does as I have some cloudy damson liqueur that I would love to clear!

I dont know what the science is behind this, but My Cyser was fully fermented out and like soup to look at. The pectolase cleared it completely over night in the first Demi John. I then added half a teaspoon to the second Demi John Sunday Morning and I watched it gradually seperate out also. It took until this morning, but I now have two Demi Joyhns of crystal clear Cyser.

[dean_wales]

Well stone me. I am giving that a go on my cyser and liqueur!

[fatbloke]

Pectolase does work when there's alcohol present but its effectiveness is reduced.

Which is why some packaging says about using 1tsp per gallon in fruit musts but 2 tsp or sometimes more if the must has already been fermented. Ergo its more cost effective to use up front.

Equally its also known to help with colour and flavour extraction from fruit too - dunno if there's any science behind that but "Rohapect" is basically posh pectolase and that's used for pectins, colour and juice etc.......

Or theres the old wives tale trick......... put a whole sliced banana in it, just top and tail the banana and slice it in skin and all.

[dean_wales]

Pectolase has done nothing. Any other ideas. I don't think its pectin anyhow!

[Cpt.Frederickson]

Fine it. I use this stuff:



Works a treat. You may have some kind of protein haze going on, give it a whack with this stuff and see what happens is all I can recommend.