I have transferred my pretty much crystal clear cider out of the primary into a brite/secondary vessel, and have cold crashed it down to 32*. Can I/should I add all three of these things to it?
I was planning on kegging, force carbing, bottling (backsweetening a few of the bottles). Not sure if all this stuff is overkill or not, as its pretty darn clear as is.
My other concern is that I don’t want to drop ALL of the tannins out of the cider with the gelatin or too many chemical additions.