thats my bad, when I made mine I poured it through a sieve before I strained it with a cloth. As I was putting it through the sieve I had to add a little water to it to get the "milk" to separate from the solids. I will go back and change my directions to include that. Sorry
- "It's all about time. You can't rush perfection. Time TIME TIME!!! You either need to pay on the front end or the rear. If the batch ferments out fast you need to secondary age or bottle age it. If it ferments out slow... months not weeks, then you don't have to age it nearly as long to get good flavors. Either way time is the key when making ciders and wines."