I was involved in a discussion over the last couple of days with a friend that makes hard cider. One of the topics was heat stability...
We ran into it first hand in the hard cider yeast tests (which I am slowly posting in the Brewlog section) with one batch in particular that clouded up (it did not start fermenting again) when I brought it from the wine cellar (45F) to the dining room (70F). So a few questions for the experts...
What causes it? I could understand if a renewed fermentation caused debris to go back into suspension, but this wasn't bubbling...
What cures it? Pectin? Benzonite? Other things?
Thanks in advance,
Pewter
We ran into it first hand in the hard cider yeast tests (which I am slowly posting in the Brewlog section) with one batch in particular that clouded up (it did not start fermenting again) when I brought it from the wine cellar (45F) to the dining room (70F). So a few questions for the experts...
What causes it? I could understand if a renewed fermentation caused debris to go back into suspension, but this wasn't bubbling...
What cures it? Pectin? Benzonite? Other things?
Thanks in advance,
Pewter