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Cider Digest #0266
Subject: Gelatin Quandary
Date: Wed, 10 Mar 1993 12:07:00 +0000
From: "Rick (R.) Cavasin" <cav@bnr.ca>
A question about using gelatin for fining:
I've rarely used gelatin (don't normally need it in my beer making)
but have recently found it necessary for a couple of meads and some
ciders. In one mead, it worked well, and in another, it did not
seem to make any difference. My main concern is about a Perry I
tried to use it in. The Perry has been persistently cloudy for
months despite a number of rackings (the must was pasturized, I
figured I'd try gelatin before pectin enzyme). Recently, I racked
it, and then topped up the jugs with gelatin solution (as per
directions). After a couple of weeks, the bottom halfs of the jugs
are full of a fluffy, easily disturbed precipitate, and the upper
halfs are reasonably clear. Unless this precipitates settles more,
I won't be able to rack the perry further. A couple of ciders that
were sulphited rather than pasturized have produced similar precipitates
*without* the addition of gelatin. Do I simply have to be patient
and wait for this sediment to compact? Is something very wrong?
Cheers,
Rick C.
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