Too Much Pectin ?

[Antonio Rivera]

Hey guys!

I made quite a bit of cider this season, and even built a press with Claude’s book. Most of the ciders I ended up keeving, and here some issues begin.

I noticed that some blends form the chapeau nicely, and it rises. But below it, the juice is almost a sludge of pectin? It was even hard to syphon the juice from buckets to the car boys because it was so thick. This happened to the ciders made from apples I sweated and macerated overnight. The others cleared beautifully as shown in Claude’s book! See pictures of this issue below.

Do you have any suspected process problems? Do I let these ciders continue to ferment through the winter, and try to bottle them as a normal keeved cider?

Thank you for your help!
Antonio

[Paul Miedtke]

Hey guys, I got the same problem. Got a nice and thick chapeau, but underneath it was still cloudy... 

As I did the test, instead of flocculation, I got thick, jelly like pieces...

Paul 

[Jonathan Miner]

Hi Paul and Antonio, 

That is pretty wild. The whole Carboy looks like a jelly! Did you add anything to it (e.g., PME and Calcium kit from La Fabrique du Vin), pectic, something else,  or is this just naturally occurring?

I had a somewhat similar but less intense version of this last year when trying Keeving for the first time. What worked for me was just being patient with my process and racking off juice several times from under a very thick chapeau that ended up forming forming twice on one carboy and three times on a second carboy. 

Good luck to you and please also wish me luck as just yesterday I started my Keeving process on 45 gallons of cider. :) 

Jonathan 

[Gloria Bell]

how much time has passed?  I've had this happen and with time the cap grew smaller and thinner to about 20% of the capacity

[Bartek Knapek]

I keep batches at 8-10C, press immediately after milling, add PME, and CaCl (24h later).

I am often getting something like this with my cider apples, here is Muscadet de Dieppe:

I am doing some "keeving troubleshooting" this year, and the keeving behavior seems to be very much variety-dependent:

- Kingston Black keeves perfectly, same Somerset Redstreak

- Tremlett's Bitter and Foxwhelp will not keeve at all (just dropping a "pectin dust")

- Bisquett is messy, does not clear nicely

More ongoing...

//Bartek

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[Nick_N]

I had a similar problem with a must of certain cultivar. My thoughts - i overdosed PME  or this must is unsuitable for keeving

вторник, 1 октября 2024 г. в 10:30:10 UTC+3, Bartek Knapek:

[gareth chapman]

Even with enzyme the efficacy of a keeve still depends on the same conditions required for a natural keeve, so your best keeves will be with very ripe, late season, high pectin , low acid varieties and also the correct conditions particularly the temperature as you want a very slow fermentation to rise the chapeau.
Most important imho is variety and nutrient level. i have been keeving Chisel Jersey from a commercial contract orchard and since it went off contract a few years ago and is no longer having money spent on fertiliser the juice is keeving quicker and the chapeau seems to be compacting better too.