Step 7: Clarification of Modern Cider

For the modern cider we want to make a dry base wine (base cider) with no residual sugar – as known from the production of Champagne and other sparkling wines. Due to the addition of pectinolytic enzymes pectin is broken down and the must is therefore not able to form the pectin gel. Nutrients are therefore not removed – and the wine is able to ferment to total dryness.

Therefore this wine was clarified by cold stabilization. After 4 days in cold storage the wine was racked and prepared for fermentation.

Cold stabilization