Hello. Brand new to brewing, first batch ever is sitting in secondary right now waiting to be force-carbed.
This past week a friend convinced me to make a hard cider. He'll be returning around december, so I figured start it now, and let it age until then. Went out and found some real nice un pasteurized/unfiltered cider, which cost be a decent penny. 2 hours after I pitched with a mead yeast my LHBS swore by, I take a look, and while there's the slightest amount of bubbles starting, it seems like there's already an inch of apple sediment on the bottom.
I'm just curious if I've got anything to concerned about aside from the ability to remain steadfast for the next 8 months.
Thanks all. I hope to stick around these parts for quite a while.