Large amount of sediment, hydrometer reading 1.000

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Pipe89

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Hi, first time brewing hard cider and Perry... Had loads of apples and pears in garden so thought I'd give it a go. So I used a juicer, collected the juice into 2 demijohns with airlocks, 1 pear 1 cider, added yeast to both, cider yeast to apples, champagne yeast to pear... been fermenting 2 weeks, room has been warm given then current weather, around 25 degrees C. Apples had alot of airlock activity, pear not so much but both now have no airlock activity, took hydrometer readings, apples are at 1.000, pears around 1.015? So I assume apples at ready for bottling? My concern is there is a large amount of sediment at the bottom of the bottles, more than I have seen in any images online, is this because they are still Fermenting maybe and this will reduce or has something gone wrong? Image attached.Thank you for reading and any help welcome please 😀
 

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I don't think anything went wrong, sometimes yeast produces a lot of sediment, and there are fruit solids in the juice. It may settle a little if given some time, leaving you with more clear cider. Also good to remember that even though you added yeast, there were also likely wild yeasts on the fruit, which might have affected the fermentation.

It is probably safe to bottle, but I'd wait a bit on the perry just to be sure.
 
What I find interesting is that the champaign yeast is at 1.015. My experience with champaign yeast is that it dries it out, going down to the 0.900 range. Maybe swirl it around to get the yeast out of the sediment and see if it starts working again.

I agree with Dland, the cider is probably safe to bottle, but I'd let it settle some more.
 
Did you pasteurize and/or filter the juice to remove the pulp and pectin? There is a lot of pectin in raw apple juice and I assume the same for pear juice. I think that might be pectin mixed with pulp and yeast at the bottom of the jugs.
I have found it best to let the raw cider settle in the fridge for a couple of hours to let the pectin settle. Then pour off the clear juice and pasteurize. Don’t try pasteurizing the juice with the pectin unless you plan to stir it continuously or use a double boiler. Lastly pitch yeast when the pasteurized juice has been cooled to pitching temperature.
 

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