BigStone777
Well-Known Member
Quick question... I just started a new batch... just a 3 gallon cyser made with fresh apple juice i made with a juicer, and raw honey.
I heated the juice with cinnamon sticks and cloves, just until almost boiling, and then backed off the heat and added honey... Then i left it on low heat for awhile, just steaming, and through this i was able to collect a lot of floaty nasty goo that comes to the top... after a cooling bath, i added it to my small carboy, and added a bit of water to equal 3 gal. After that, i shook it vigorously (for fun? aerate? whatever)... and then i let it sit to come down to room temperature.
Ok so my 'quick question' is... This morning i was admiring the beautiful auburn color of the must, and was about to pitch my yeast, when i noticed about an inch layer of fine apple pulp goo at the bottom... a dark brown color...
Before i pitch my yeast, should i go ahead and rack it, so as to leave the pulp layer behind? or should i just leave it in there and assume that it will add nutrient and flavor...?
I heated the juice with cinnamon sticks and cloves, just until almost boiling, and then backed off the heat and added honey... Then i left it on low heat for awhile, just steaming, and through this i was able to collect a lot of floaty nasty goo that comes to the top... after a cooling bath, i added it to my small carboy, and added a bit of water to equal 3 gal. After that, i shook it vigorously (for fun? aerate? whatever)... and then i let it sit to come down to room temperature.
Ok so my 'quick question' is... This morning i was admiring the beautiful auburn color of the must, and was about to pitch my yeast, when i noticed about an inch layer of fine apple pulp goo at the bottom... a dark brown color...
Before i pitch my yeast, should i go ahead and rack it, so as to leave the pulp layer behind? or should i just leave it in there and assume that it will add nutrient and flavor...?