The Great Bottle Opener Giveaway

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Minimizing the lees when bottle conditioning

Reply
 
LinkBack Thread Tools
Old 01-14-2012, 12:44 PM   #1
LeBreton
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Finger Lakes, NY
Posts: 1,100
Liked 93 Times on 81 Posts
Likes Given: 3

Default Minimizing the lees when bottle conditioning

After 10 days of bottle conditioning my most recent batch is nicely carbed and tastes great. Pasteurized last night and noticed that some of the bottles have a ton of lees in the bottom, half an inch in some cases, while the rest are normal.

Started with pectic enzyme, racked twice during fermentation and let clear in a secondary for quite some time before bottling. Now I did prime with both dextrose (5oz/5 gallon batch) and a half a can of AJC and suspect the AJC may have contributed to added sediment but my last batch was done only with AJC and came out with 'normal' levels of lees in the bottle.

I also re-inoculated with a starter of 2.5g of yeast to kick off the secondary fermentation so that probably didn't help, but doesn't explain the large amount of sediment in the bottle.

Thought?
Care to share any tips for minimizing lees?

__________________
Bellwether Hard Cider
In all the states no door stands wider,
To ask you in to drink hard cider
LeBreton is offline
 
Reply With Quote Quick reply to this message
Old 01-16-2012, 04:34 AM   #2
Grizzlybrew
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Grizzlybrew's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Douglasville, GA
Posts: 1,194
Liked 11 Times on 10 Posts
Likes Given: 2

Default

keg... and then fill your bottles form keg.

__________________
On Deck
perhaps a line of single hop IPA's - there's so many new hops out there!!!
Grizzlybrew is offline
 
Reply With Quote Quick reply to this message
Old 01-16-2012, 03:50 PM   #3
truckjohn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: SC USA
Posts: 392
Liked 6 Times on 5 Posts

Default

The easiest thing to do is to let them sit a while for the lees to compact... It takes 3+ months for the lees to really pack down well...

So... What you can do is to....
Let them sit in a cool place where they can compact undisturbed.
Pour slowly and carefully - It's not a Weiss... don't cry about that last 1 tablespoon of cider and muck in the bottom of the bottle....

The last thing is to pick yeasts that run more towards the "Compact lees" end of the spectrum rather than the ones that produce fluffy lees that swirl back up into solution whenever you look at the bottles...

Thanks

__________________
truckjohn is offline
 
Reply With Quote Quick reply to this message
Old 01-16-2012, 05:21 PM   #4
Pickled_Pepper
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Atlanta, Georgia
Posts: 1,246
Liked 74 Times on 66 Posts
Likes Given: 20

Default

I agree that if you are worried about cloudy cider or sediment in your bottles, it's best to use a yeast that will flocculate well. I disagree that you need to let it sit for 3 months on the lees. (but that's just my opinion)

I usually rack to secondary around 2 weeks and my nottingham ale yeast leaves what looks like pudding on the bottom. It takes a lot to really disturb it. Then in the secondary, I get only a dusting in the bottom. To get it even more clear, you could always rack it again. That said, my impression so far is that the more you rack it, it takes a LOT longer to carb it since there aren't as many yeast cells in suspension. I still get a little dusting in each bottle from the priming sugar.

__________________
Pickled_Pepper is offline
 
Reply With Quote Quick reply to this message
Old 06-08-2013, 08:57 PM   #5
kbartoy
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 1
Default

my cider with nottingham yeast has created a "cloud" of lees on the bottom after bottle conditioning. it floats and looks like a mother and i was worried that i was going to have vinegar. but i have good cider. the first pint out of the bottle is clear and the second gets the chunky. any ideas on what might have gone wrong? may it be from pulling too many lees from the primary?

__________________
kbartoy is offline
 
Reply With Quote Quick reply to this message
Old 06-09-2013, 11:38 AM   #6
millsbrew
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 100
Likes Given: 5

Default

Would cold crashing before bottling help?

__________________

On Tap: Belgian Dubbel, Cinco De Spice-o, and Dry Cider
Primary: West Coast IPA

millsbrew is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
10 Gallons: Bottle Conditioning with Cider? jevchance Cider Forum 15 07-22-2012 03:14 PM
Simple Cider Ready to Bottle... Re-Use Yeast/Lees? superslomo Cider Forum 4 12-07-2011 02:09 PM
Carboy vs. Bottle Conditioning Copernicus Cider Forum 9 10-26-2010 06:23 AM
Bottle Conditioning Edwort's HickoryMike Cider Forum 1 12-15-2009 01:28 AM
Bottle Conditioning Question vllllllllll Cider Forum 3 12-09-2009 12:46 PM