I have 6 gallons of Apfelwein that has been sitting in secondary since late September, which I decided to clear with gelatin two days ago. This is my first time using gelatin, and aside from cold crashing I followed all of the instructions acquired from diligent research, reading forums and speaking with the owner of my local brew shop. Aside from my Apfelwein turning to a light brown mud color in the first two minutes after adding the gelatin, nothing has happed. I'm sure it is too early to be concerned, seeing that my cider is at about 70 degrees, which will slow the process greatly...but I would still like some reassurance. Is there any signs that I should be looking for which indicate that something may be wrong? Any remedy to clear this murkiness if time doesn't do the trick? Below are the steps which I followed, please critique if you see something that can be done better (aside from cold crashing, I just don't have the ability/equipment to cold crash a 6 gallon carboy).
1. Added one tablespoon of gelatin in two cups of luke warm water, covered, and allowed to blossom for 20 min
2. stirred with sanitized spoon, then microwaved to 30 seconds
3. stirred again, then microwaved for 15 seconds
4. repeated step three for four more intervals
5. did not have a thermometer, but guessed that the water was between 150-160 degrees; added to the carboy and watched the gelatin spread and cloud the entire 6 gallons.
Two days later, I'm not seeing any change....I can not tell if there is any sediment settling at the bottom because the apfelwein is too clouded. Thanks in advance for the help. I really appreciate everyone's input.