saburke17

Recipes 

this is the recipe

I made 2 single gallon batches from the whole foods cider, i adjusted the ingredients for size. it stayed in primary for 30 days at roughly 72-75 degrees. the sg started at 1.063 and its now at 1.000. any idea on what is on the bottom? in the second gallon whatever it is, is floating like a 5 pound flem ball. any ideas? i would like to rack it into bottles but not if this batch is toast

Yooper

Recipes 

Wow, I've never seen anything quite like that. I guess the pectins goobered up or something?

I'd rack off of that crud, and either rack to a smaller container or find something to top off with to reduce headspace.

It probably wouldn't hurt to crush a campden tablet in a little water, and add the to the receiving carboy and then rack the cider into it.

If it smells ok, and tastes ok, then I wouldn't worry about it.

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saburke17

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here is the actual picture

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Kauai_Kahuna

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Wow, only thing I have seen like that is JOAM. That is a lot of trub for a cider. Looks like you got some organic bottom of the barrel stuff.
I would just rack off of it and see how it develops.

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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
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saburke17

Recipes 

i cold crashed it last night and everything that was floating fell to the bottom. i will rack it off today.