Cold crash / whirlfloc for cider?

[KRASHED]

Just about to venture into cider making this week. Picked about 12 trash bags of a variety of apples for free so I may as well make lots of the stuff.

Just wondering for clarification, can you use similar methods to what is used in beer making? (whirfloc, cold crash, secondary, etc)

 

[bernardsmith]

Problems of clarification with cider are caused (typically) by pectins and fruit particulates. To help clear the pectins you might add pectic enzyme about 12 hours before you pitch the yeast and to help remove the fruit particles you might add Bentonite. However, in my opinion if you add the pectic enzyme and you have the patience to wait for the particles to drop out of suspension - and they will as the CO2 dissipates (or you mechanically remove it by a) whipping the gas out, b) pulling the gas out with a vacuum, and or c) racking onto the inside walls of the carboy), then you will have bright clear cider after a few months of aging