Fining Agents (Clarifiers)
Here is a short list of some of the fining agents you can use in cider making. The yellow highlighted option (Bentonite) is what I used on our first try. I prefer non-animal source clarifiers, which is why I won't choose Gelatin, Chitosan or Isinglass.From all I've read, the most successful clarifying process combines negatively and positively charged clarifiers. So our first step was to use Bentonite and I believe we'll follow up with Sparkolloid afterwards.
Pectinase- This is more of a pressing aid than a clarifier that needs to be added to the mash when the apples are being ground, prior to pressing, and held at 30 °C for 15min to 2 hrs. Do not add at the same time with another enzyme or clarifier, as it will be absorbed or inactivated. (We used pectinase immediately after pressing)
Bentonite (- charge): attracts positive charged yeasts and proteins. The lees are fluffy and not as compact. Low potential to over fine. Does not usually affect color or tannin, but can affect overall product quality.
The term Bentonite was first used for a clay found in about 1890 in upper cretaceous tuff near Fort Benton, Wyoming. This particular type of Bentonite is known for an unusually high electrostatic charge along with hydrogen bonding, causing suspended particles to cling to it as it settles to the bottom of the container.
Gelatin (+ charge): attracts negative charged bacteria and polyphenols. Lees aren't as fluffy as bentonite. Can easily over fine. Will strip color and tannin. Less likely to affect overall quality compared to bentonite. (I would not use this simply because it is animal-derived.)
Chitin or "chitosan" (+ charge): a flocculating agent, very compact lees, good product quality. Does not remove color or flavor, more expensive than other finings, potential allergen from crustacean (made from ground crab shells). (I would never use this simply because of its allergen potential.)
Kieselsol (- charge): a good flocculating agent if used with gelatin or chitin, medium priced, made from silica.
Isinglass (+ charge): very gentle fining, not very efficient, medium price point, potential allergen from fish (made from fish bladders). (I would never use this simply because of its allergen potential.)
Sparkolloid (+ charge): a proprietary blend of polysaccharides and diatomaceous earth. (I plan to use this following my Bentonite clarification, because I've read that using a positive and negative charged clarifier yields the best, clearest result.)
Sparkolloid is a fining agent developed by Scott Laboratories for clarification. It is a blend of polysaccharides in a diatomaceous earth carrier and has a strong positive charge. Sparkolloid is one of the more benign fining materials, and when used in reasonable quantities, it seldom strips wine flavors or aromas.
It neutralizes the repelling charge of particulate matter allowing aggregation and formation of compact lees. It does not remove desirable color constituents. It is not a cold stabilizing, heat stabilizing or odor removing agent. 1 tsp. per gallon clarifies naturally by removing protein haze.
To prepare for adding, it is recommended to use distilled water distilled water. Bring 2 cups to boiling and stir in 1 tsp. per gallon of Sparkolloid. Stir frequently, maintain the mixture at about 180*F. Sparkolloid contains some filter aids that will not dissolve. These particles will be adequately distributed by constant stirring as it is being heated. Agitating the mixture constantly is important. When all the globulues of clarifier have gone into suspension and the mixture is smooth and creamy (about 15 minutes), Slowly stir the Hot Sparkolloid into the wine to be clarified. Sparkolloid produces very fine lees, and the lees settle out of the wine slowly. Consequently, this material should not be used less than 30 days before bottling time, or small amounts may precipitate later in the bottles. Many winemakers allow for an eight-week settling time just to be on the safe side.
Cider Making Assistant #2, Dusty.
