Sultry Pink Lady
Posted 13 March 2011 - 10:57 AM
Posted 13 March 2011 - 11:04 AM
That's a great point and one I didn't think of. I kind of want to try a cider reduction to see what it gives me...would pectic enzyme preferment fix the haze issues?
Heating the cider will set the pectins and you'll get a haze.
Posted 13 March 2011 - 11:14 AM
Is there a difference between pectinase and your standard pectic enzyme? Polycar could be an option too. Any thoughts on the spices?
I would guess that if you treat the cider with pectinase for a day or two before boiling, it should be fine.
Posted 13 March 2011 - 11:38 AM
Thanks. I may cut back on the cloves a bit...I can always add more later in the process if needed. I think I'll move forward with this. I'll add pectic enzyme preferment and give it 18-24 hours to start working before I pitch. I think I remember reading that the enzymes work better/faster before alcohol is present.
Pectinase is the technical term for pectic enzyme. I don't know about Polycar - I've never used it. Spices look pretty good, but the cloves might be a bit much? I love the ginger addition.
Posted 13 March 2011 - 12:55 PM
Posted 13 March 2011 - 01:24 PM
Pectic enzymes have worked for others even with set pectins...In the end I don't really care if this one is crystal clear.
But you didn't do the pectinase... Heating sets pectins and can't be cleared by enzymatic action.
Posted 13 March 2011 - 04:13 PM
Edited by EWW, 13 March 2011 - 04:22 PM.
Posted 13 March 2011 - 05:54 PM
Technicallities...if this get's down below 1.020 I'll be happy. Should make a nice after dinner / dessert cyser.
BJCP says sack mead is a mead with an OG 1.120 - 1.170 and an ABV 14 - 18%
Posted 17 September 2011 - 02:05 PM
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users