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Cider

I have made cider a few times in the past but never used fresh pressed before.
I have 5g of fresh pressed going, I added campden to kill off wild yeast and then pitched yeast.
I heard a few thing about adding pectic enzymes so it clears.
I did not do this and just wondering if I am going to have clarity issues or if I can still add it?
It has been in the primary for about a month right now, any other option for getting it nice and clear?

Depending on the yeast flocculation characteristics, it should clear up just fine with some age. If you want it to clear up immediately, then dissolve 1 tablespoon unflavored gelatin (I use Knox brand) in a little hot water and stir it in. Within 24 to 48 hours, your cider will be crystal clear. I can’t think of any better clarifying agent than gelatin – the stuff just works wonders. I use it sometimes, but not always, with my own ciders. I just bottled one batch that was clear enough without it, but I often do use it.

I used the whitelabs cider yeast, I plan on aging it for quite a while in secondary but have heard some stories of it never really clearing if you do not add that pectic
I might have to try gelatin down the road if it doesnt clear on its own

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