Ive got a gallon of unpasteurized unfiltered organic (it was on special) apple cider that has about 1/2" of "stuff" that has fallen out of suspension and is sitting on the bottom. Should I rack the cider off this before I pitch the yeast or just leave it and deal with it when I rack for bottling? Will leaving it there add anything to the flavor or just cause more racking loss?
Primary: 3 gallon cider S-04
Secondary: Valentine Apfelwein Clone 1 Gal
Bottled: Halloween Apfelwein Clone 1 Gal
On Deck: 90 Shilling Clone