Yeah, I haven't tested extensively on haze that isn't caused by sediment, so I'll be doing to that in the future. From the times that I've done it I can say it worked shockingly well
as he said in the final note, before clarification with agar agar it should be stabilized, for example with potassium metabisulfite (hence killing the yeast)
This would actually be a feature even if I did bottle condition. You usually should pitch a small amount of yeast for bottle conditioning just to ensure that it occurs. The short answer is that the small amount of boiling liquid is unlikely to raise the temperature of the cider to pasteurization temperature.
Would there be an off flavor if the agar ferments? If I were planning on force carbing, could I agar in the fermenter before transferring to the serving keg and adding sulfites and sorbates? Only 2 grams of agar shouldn't ferment much, I'd think.
Never knew you could use Agar as clearing agent.
Brewers usually use pectic enzyme, sparkolloid or finings.
Thanks for sharing this, it was super detailed and well explained !!
Super cool! I've seen agar used in some random vegan recipes but never thought about using it to clarify.
I had to try it when I saw the How to Brew video. It works really well at clearing loose sediment, but it struggles with protein and pectin haze.
Thanks, lead me to think about other uses for the process
Yeah, I haven't tested extensively on haze that isn't caused by sediment, so I'll be doing to that in the future. From the times that I've done it I can say it worked shockingly well
I’m using kieselsol and gelatin on fresh cloudy apple juice with good results
Are you concerned about killing any yeast before bottle conditioning with the high temperature mixture or would it still work at room temperature
as he said in the final note, before clarification with agar agar it should be stabilized, for example with potassium metabisulfite (hence killing the yeast)
This would actually be a feature even if I did bottle condition. You usually should pitch a small amount of yeast for bottle conditioning just to ensure that it occurs.
The short answer is that the small amount of boiling liquid is unlikely to raise the temperature of the cider to pasteurization temperature.
Would there be an off flavor if the agar ferments? If I were planning on force carbing, could I agar in the fermenter before transferring to the serving keg and adding sulfites and sorbates? Only 2 grams of agar shouldn't ferment much, I'd think.
Can we use
Aztec Secret- Indian Healing Clay
That stuff appears to be just Bentonite. I would only use food grade Bentonite if you are using it. Agar and Bentonite are not the same product.
@@CiderWithKevin thank you for the reply
hello, have you tried pectinase for juice clarification?
Yes. The picture after 6 months was with Pectic Enzyme.
👍@@CiderWithKevin
I'm ignorant to it all, but if you clear the sediment.. aren't you just making apple juice, really? :P
No. Apple juice isn't alcoholic.