Cider Digest #0408

eZine lover (@eZine)

Published in 

Cider Digest

 · 6 months ago

Subject: Re: Fining with Gelatin 
Date: Fri, 21 Jan 1994 11:03:30 -0500 (EST) 
From: Chuck Stringer <cstringe@nickel.ucs.indiana.edu> 

> understand it (and I'm sure there are lots of folks out there who understand 
> it much better than I do) the gelatin gloms onto all the little particles of 
> yeast, apple, and other stuff that makes cider cloudy, and helps assure that 
> it all settles out to the bottom of the carboy, leaving sparkling clear cider 
> on top. So the gelatin doesn't end up in the final bottles, and doesn't 
> contribute to the cider's flavor. (Hopefully it doesn't take down any of the 
> cider's flavor components with it - maybe the sophisticates here can a 
> dd their 2c on that issue). 

Gelatin _does_ take down an important item, tannin. If you use gelatin 
you should add a bit of tannin afterwards to replace what was lost. 

Chuck Stringer 

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