filtering apple cider ?

[Old_el_Paseo]

About 10 days ago i used my slow juice extractor to extract the juice from about 40kg of apples (~65lbs).
I filled a 23l carboy and added the white labs yeast. Primary fermentation is now done and i want to transfer it to my secondary 19l glass carboy.
Problem is i have a lot of apple deposits on the bottom and the top. I guess i should have filtered the apple juice before first fermentation ?
Can i filter it when i transfer for secondary ?
If yes, should i use something like a coffee filter or shouldbi use a strainer so i dont filter out too much ?
Because if i leave the deposits i will loose about half on my batch...
Ill add a picture tomorow when i get home.

Thanks for your help and suggestions.

 

[Iseneye]

Don't use either method you mentioned. They will both introduce oxygen which is bad. You should be able to siphon the liquid portion into the 19l secondary without picking up the yeast / apple bits.

If you will lose half your batch it sounds like you may have done something wrong. I look forward to your photo.

I use white labs yeast and generally leave it on the cake for about 3 weeks but is probably at terminal gravity after about 10 days like you.

 

[z-bob]

I would leave it in the 23L and skip the secondary.

When you do transfer it; either to a secondary or to bottle it, siphon as much clear liquid as you can. But don't throw away the rest, decant it into a growler or 1/2 gallon glass jar (try to leave most of the sludge behind) and put it in the refrigerator for a few days to settle. You should be able to recover a lot of the remaining clear cider and drink it (don't mix it into the rest)

 

[Old_el_Paseo]

Ill post the picture for sure as soon as i get up tomorrow. Right now im working graveyard shift at the cookie factory.

 

[Old_el_Paseo]

Sorry it took so long. i had a terrible sleep (joy of nighk). and seem like i have a virus in my computer.
anyways, here are the pictures. as you can see i would lose about 1/4 in the bottom ! and there are a lot of debrits just floating all arond. i guess those woul fall in the second fermentation, but i would still lose a lot.
so what do i do, i just lose the bottom and keep the middle and hope it clears up ?
thanks for your help.
iou a beer

 

[Old_el_Paseo]

just fiy. the yeast i used was white lads english ale yeast. and there are 40kg of fresh juiced apples of different kinds.