This is my first cider. Made from my own apples. I racked it last weekend after three weeks fermenting. It had a thick layer at the bottom. Yeast and particles from the apples.
Well, the cider tasted great! Dry, with the right ammount of sourness and bitterness, or what I imagine what would be right after some conditioning.
Unfortunately I got too much of the dead yeast etc while racking, so the layer on the bottom after racking is still quite thick.
So, should I just let it continue to sit in the carboy to condition it or rack it again before conditioning or bottle it now? There are also some particles floating around in the cider.
If noone here thinks different, my idea now is to wait for a week or two and then rack it and bottle it immediately.