Sediment

djangosullivan · Nov 11, 2009

I just cracked a bottle of my spiced cider and noticed it tasted kinda off and my stomach started feeling a little funny a few minutes later. So I tried anther one, and I noticed that as soon as i cracked it open, the yeast sediment at the bottom instantly started to rise and mix with the rest of the brew. Any ideas on how to avoid this!?!

SporkD2 · Nov 11, 2009

Try cooling your bottles more before opening to keep the co2 in the liquid

djangosullivan · Nov 11, 2009

Just tried your suggestion...as long as I get the lid off and pour the cider in the glass quickly enough, I can decant the cider successfully. Thank you!

rsmith179 · Nov 11, 2009

Yeah, the longer the cider sits in the fridge, the more compacted the sediment layer will get. I'll usually leave my beer/cider in the fridge for at least 2-3 days before popping one open.

Sediment

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Sediment

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