Last season I made two batches of cider from the same fresh, untreated juice that I got from a local orchard. I sanitized the juice at 170 degrees for 15 minutes. After cooling, I added pectic enzyme and yeast nutrient. I pitched with 4184 in one and 4766 in the other. I didn’t dose with oxygen - should I have?
I racked after 4 weeks. After sitting, undisturbed, for 4 more months, neither had dropped brite. I tried cooling them to 35 degrees for two weeks and no change. I ended up fining them both and they were then crystal clear.
What else can I do to help them clear by themselves?
