This is a first. I made 6 gallons of apple cherry cider.
4 gallons of apple, 2 gallons of cherry.
Fermented from 1.070 to 1.003.
Backsweetened and primed with 4 cans of apple cheery concentrate. Added a little splenda.
It's sweet, delicious.
Well, I carbed it, and pasterized it, it's foamy bubbly goodness, just like I always do.
This time, I have some lees at the bottom, and some floating at the top.
This has NEVER happened before.
When I pour it in a glass, it disapears in the cider, but it's cloudy again.
I used pectin enzyme, 1/2 tsp per gallon, per the directions, just like I always do.
Will this sink to the bottom once it cools?