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gelatin for clearing apple cider/beer

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Hello all, ive been investigating this for over 2 weeks now but seems like everyone has different methods. I want to clear a hard apple cider soon due to a party I am having. It was made from store bought juice and used ec118 yeast. Bought some store bought unflavored gelatin. Any advice on preperations and amounts? I have 4 gallons currently fermenting. I will add 1 gallon of juice into a keg for backsweetning. I also plan on using it on beer, any advice or tips? Thank you!!

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Kealia (formerly from here, but on the other site now) used to use it a lot.  He added 1tbsp to each 5 gallon batch.  Obviously 40% of that amount for a Mr. B sized batch.  He stopped using it because he was losing hop flavor and aroma (the gelatin seems to take some of that away, so you need to account for that).

The basic process:

- Cold crash the fermenter

- Boil and then cool a cup or so of water

- Add 1 tbsp (or adjust for batch size) unflavored gelatin

- Let sit 20 minutes

- Heat gently, in a pot covered with a lid, to 170F.  

- Remove from heat, keeping covered, and let cool to room temperature.

- Add to the cold beer.

- In 2-3 days, beer should be clear and ready to bottle 

- If you're kegging, you can do all of this in the keg instead of the fermenter...

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 Thank you! Do you know the temp at which you add the gelatin after boiling and cooling? Also, can you use this same method for hard apple cider(Store bought apple juice)?  Thanks again.

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Add the gelatin at room temp after the boil.  I would assume that this would be the same process with ciders...

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