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Old 05-15-2011, 12:07 PM   #1
Jan 2011
West Rutland, Vermont
Posts: 416
Liked 24 Times on 20 Posts

So batch #4 is bubbling away. Its Nottingham yeast and fresh cider. Its my goal to reach 1.010 and bottle it then bottle pasteurize it. It looking very cloudy right now. I'm assuming its the yeast.
Is there anything I can do to reduce the cloudy-ness or do I just bottle pasteurize it and let it settle? I'm not concerned about making crystal clear cider, but if the cloudy-ness is the yeast, I'm assuming you could taste the yeast.
PS... No, I do not have kegging equipment

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Old 05-15-2011, 12:14 PM   #2

Hi Scott. When I pastuerize, afterwards, the yeast settles to the bottom of the bottle. Here's how the cider ends up:

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