Nikiwestcoast
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- Joined
- Nov 22, 2012
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Ok so I've made 5, 5gal batches of tasty cider over the last while and I continue to have the same problem. I get small bits of yeast that settle out after bottling within a few days in the fridge. My process is quite simple.
5 gal natural pressed apples- pasteurized
add sugar to get 1.06
English cider yeast
time.
Rack to secondary after wart reaches 1.0
let sit till clear
sweet to taste
filter trough cheese cloth
bottle with 3 carb tabs each bottle
when carb is where I want, stove top pasteurize.
refrigerate.
Then after a few days there are always little bits of yeast floating in my cup when I pour a bottle. Now this isn't really a big deal, but last time I opened a bottle of Sam Smith, there were no free floating bits of yeast. So how do I get rid of them? One thought was to abandon the carb tabs and just filter and stove top pasteurize the whole 5 gallons and the force carb each bottle with a co2 from a canister - I have the equipment for that, but it seems like a lot of work, if it wont solve the problem. Have any of you found a solution for this?
5 gal natural pressed apples- pasteurized
add sugar to get 1.06
English cider yeast
time.
Rack to secondary after wart reaches 1.0
let sit till clear
sweet to taste
filter trough cheese cloth
bottle with 3 carb tabs each bottle
when carb is where I want, stove top pasteurize.
refrigerate.
Then after a few days there are always little bits of yeast floating in my cup when I pour a bottle. Now this isn't really a big deal, but last time I opened a bottle of Sam Smith, there were no free floating bits of yeast. So how do I get rid of them? One thought was to abandon the carb tabs and just filter and stove top pasteurize the whole 5 gallons and the force carb each bottle with a co2 from a canister - I have the equipment for that, but it seems like a lot of work, if it wont solve the problem. Have any of you found a solution for this?