wassail_boy
Member
I'm making a batch of cider using unpasteurized juice from a local orchard, and I'm experimenting with using only the wild yeasts already present in the juice. It's still fermenting in glass jars with airlocks, and I'll bottle it in another week or so. What I'm wondering is: when I go to bottle the cider, will it be necessary for me to siphon the liquid and leave the sediment undisturbed? I don't really want a clear final product, I like the cloudy "unfiltered" look, so I would siphon it only if NOT doing so would seriously affect the tast. If the sediment is really yeasty, then obviously it needs to be siphoned. But if it's mostly just apple particulates, then I would actually prefer that it stays in the product. If anyone here has experience letting the cider ferment naturally, and knows whether it needs to be siphoned, I would appreciate some advice.