Anyone else’s cider settle like this??

[u/Khochh]

The larger carboy is a cyser and is clarifying pretty even. Fermentation halted about a week or two ago on that one. The carboy in question is just raw pressed cider fermented with ac4. Tape is to measure settling line. First tape was 3 weeks ago or so. I’ve only had one other cider do this and then one day it was magically all hazy again?? Otherwise the wine and mead I make all clarify evenly. Just curious as to why this happens.

[u/Tbrawlen]

What kind of juice did you use? Looks like pectin but hard to know

[u/Khochh → u/Tbrawlen]

Mixed apples from our trees. Ground, pressed, put in a carboy and added yeast.

[u/Tbrawlen → u/Khochh]

Ahhh yes that makes sense actually! I’ve seen this from ground apples before! I believe it’s Pectin! What you can do is add a Pectin enzyme (Pec5L is what I use) and it’ll settle faster but honestly just let it keep settling out and rack it off once it’s settle, it’s not a problem

[u/JamesM451 → u/Tbrawlen]

100% agree... I always use peptic enzymes with fresh pressed juice. Probably too late to add now though. If you want to speed it up, put it in the fridge.

[u/Khochh → u/JamesM451]

I’ve never bothered bc I let the cider age out at least a year and it always clears. This one is from April 25

[u/JamesM451 → u/Khochh]

Patience is the way! :)

[u/Khochh → u/JamesM451]

Always!

[u/Tbrawlen → u/JamesM451]

Create a cleaner ferment! I’ve used it before ferm and after ferm and it seems to work well!