Ed Worts Apfelwein clearing with bentonite then reyeast?

[bassin75]

Hi, I have my first hard cider in a glass carboy secondary fermenter. It has been a month and its still very cloudy. I was thinking about clearing it with a bentonite or bentonite/ sparkloid addition. With this work? and still leave enough yeast to carb with sugar. I used Montrachet yeast but have NB CBC kegging yeast that I use in beers. I made a 5 gallon batch and I would like to bottle carb half the batch and stabilize and force carb the other half to campare.

Bassin75

[brewdvm]

Gelatin (Knox or store brand unflavored stuff at the grocery store) works well. I have used in the past a half packet (I think that's about a tablespoon) dissolved in 2 oz of water in the microwave. Microwave for short periods stirring after each heating until dissolved. I don't think you want to boil it. Can't remember the reason why right now. Pour it into your cider in the carboy with a gentle stir with something sanitzed. It will look like milk, but give it a day or so, and it will clear that cider up quite a bit. Dave is the forum expert on ciders. I'm sure he'll chime in and correct me if I have written anything in error here.

[bassin75]

Hi, Thank you for the reply. I will try the gelatin after I rack the cider from the lees. I want to carbonate the cider. I have a 5 gallon korny keg and co2 but I may consider bottle carbonating with priming sugar. I have been saving champagne bottles for this cider.