Neeeeed Heeellp

[sensei9]

Need some help. I want to use gelatin to clear my cider, but have no way to cold crash it. Is cold crashing really necessary?
Also need to find out, Can I use Ball liquid pectin? It's the stuff most people use when making jams and jellies. Is it the same stuff as pectic enzyme?

 

[roastquake]

Hey I don't make a lot of cider or cold crash or use gelatin for clarity, so someone else will have to help you with that, but....

Do not add pectin. pectin and pectic enzyme are not the same. pectic enzyme breaks up pectin cells which cause haziness in wine and cider.

 

[roastquake]

http://blog.eckraus.com/blog/wine-making-tricks-and-tips/why-do-wine-recipes-call-for-pectic-enzyme

this explains it better than I can

 

[sensei9]

Thanks for the answers guys.

 

[sweetcell]

cold crash your cider by putting your carboy in a tub/big bucket, add some water to the tub so your carboy is "bathing" in it, then add ice. ice will cool the water, the cool water will chill the carboy.