I'm a sommelier who decided that I wanted to start home brewing/vinifying and thought I'd start with a cider since it seems easier than other stuff and I love me a dry bubbly cider. Yes, this is my first brew ever.
So far, at each turn (racking to secondary, bottling) the taste suggests I've managed to avoid completely boning it -- though it's clearly not ready for prime time. Being a newbie, I thought I'd just use 2 liter soda bottles for bottling since I figured they were easy to come by and not very likely to explode in my small NYC apartment getting me a vacation in gitmo. Now I just need to figure out how to disgorge the sediment from the bottle fermentaiton. I anticipated this being a problem but preferred to fly by the seat of my pants at the time instead of coming up with a really awesome idea ahead of time.
I can't do a methode traditionelle disgorgement because 2 liter soda bottles are large and fat with a tiny neck -- lots of sediment, not much neck space. The sediment, if frozen, would get caught on the shoulder of the bottle. The best thing I've come up with so far is collecting/freezing the sediment in the BOTTOM of the bottle and pouring the cider off of it, but I figure the pouring will really kill the carbonation. Anyone have any experience/ideas?