Campden tablets causing sediment in 5 hours

[yobarnyard]

Hello!

So my friend and I have endeavored to start up some new batches of cider. We went to purchase the juice we used last time, but none was available, leaving us with an unpasteurized option. Not wanting to boil eight gallons of cider, we crushed up one Campden tablet per gallon and placed tin foil loosely on the tops of the vessels to wait for 24-36 hours before pitching the yeast. About five hours later I noticed what looks to be yeast sediment almost an inch deep in each container. Is this normal and should the juice be racked off the sediment before the yeast gets pitched in?

Thanks as always!

 

[gregbathurst]

Probably they use a belt press for the juicing, they leave a lot of sediment. I don't think it hurts to pitch yeast while the sediment is still in there. You could rack it off when the sg drops to about 0.005. That way you get rid of the yeast lees as well.