I made some of the caramel apple cider from a recipe on here and I am finally able to throw some in the fridge, however the plastic bottle I used to figure out how long to carbonate has a LOT of sediment. I used the Whole Foods 365 apple juice.
The first picture is the majority of the sediment. Second is after pouring. It's much clearer after sitting in the fridge, when compared to a room temperature bottle of cider.
Would cold crashing before bottling help cutting back on the sediment in the bottle? Or maybe I need to use some sort of clarifying additive?
The first picture is the majority of the sediment. Second is after pouring. It's much clearer after sitting in the fridge, when compared to a room temperature bottle of cider.
Would cold crashing before bottling help cutting back on the sediment in the bottle? Or maybe I need to use some sort of clarifying additive?