Originally Posted by kesslerr1
My questions are
1) How long after you add the campden tablets do you add your yeast. I have seen anywhere from 12 hours to 3 days. Is there any way of telling when you should and should not add it?
2) There is a large sediment at the bottom of my carboy, about ¼ of the total volume. Most of this appears to be apple pulp from juicing. It does not appear to be densely packed, like yeast gets after primary fermentation. I am worried about losing a lot of volume. Should transfer some of it when I rack the cider or should I leave it behind?
3) Has anyone ever stop their fermentation early to retain some of the sweetness? And with my low OG (for a cider from what I can gather) should I just let it ride and ferment out all the way or stop fermentation with a campden tablet? In the end I just want t decent final product it doesnt have to be high gravity.
1. 24 hours later for the yeast. It makes it easier for the yeast to get going, although they are amazingly tolerant of sulfites anyway. Twenty four hours is just a "safe" way to go.
2. When you rack the cider, you'll leave it all behind. It'll compact a bit.
3. That's tough to do, but there is a sticky in this forum that explains some ways to do it. Campden does NOT kill yeast, though (remember, you just added some to the must?
) so you'd need to crash cool and other things and then add sorbate which inhibits the yeast. Or you can pasteurize. That is also in a "sticky" in this forum.