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Old 08-21-2006, 02:49 PM   #1
Talcottsk
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Jan 2006
Seocheon, South Korea
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I have had this cider in wine bottles (still) and the amount of sediment has inceased...is that natural, or is my brew infected with something??



 
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Old 08-21-2006, 06:30 PM   #2
david_42
 
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Oct 2005
Willamina & Oak Grove, Oregon, USA
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Cider can take a long time to settle out. I have a batch in the kegger that took 6 months to clear.


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Old 08-22-2006, 01:24 PM   #3
Talcottsk
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Jan 2006
Seocheon, South Korea
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I meant that when I bottled, it was clear, and now (since bottling) I have large chucks of "stuff" in my cider maybe 300% more tha when bottled

 
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Old 08-22-2006, 05:45 PM   #4
OdinOneEye
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Jan 2006
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Even cider that appears to be clear will still have some bits floating in it that will eventually settle out. Carefully decant it into a glass so you don't get any sediment in there when you do decide to serve it.

 
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Old 08-22-2006, 08:22 PM   #5
Caplan
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Aug 2005
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Quote:
Originally Posted by Talcottsk
I meant that when I bottled, it was clear, and now (since bottling) I have large chucks of "stuff" in my cider maybe 300% more tha when bottled
Often a 'crystal clear' brew when you bottle a little too early can throw more sediment. Aging it in bulk before bottling will help to polish it.
As far as this brew goes follow OdinOneEye's advice and pour carefully to leave most of the sediment behind, it may slightly affect the taste of your cider over the longer term but i wouldn't worry too much, It doesn't sound like your brew has an infection.

 
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Old 08-25-2006, 02:19 PM   #6
Muntzster
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Jul 2006
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Quote:
Originally Posted by Caplan
Often a 'crystal clear' brew when you bottle a little too early can throw more sediment. Aging it in bulk before bottling will help to polish it.
As far as this brew goes follow OdinOneEye's advice and pour carefully to leave most of the sediment behind, it may slightly affect the taste of your cider over the longer term but i wouldn't worry too much, It doesn't sound like your brew has an infection.

The sediment in the bottom of my secondary, is that stull yeast ?



 
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