Lots of Sediment filter when racking?

[u2brew]

So my cider was pretty thick when I juiced it and now I have a lot of sediment. I am thinking of racking in a bottling bucket for a few weeks but before that I was thinking of filtering thru a cheesecloth when racking to get the most out of the cider. Anyone ever try this? Any ideas to help.

Ps I am also planning of making the cider sparkling by adding 1/2 teaspoon dextrose to each pint bottle? Any tips on ensuring success?

 

[Yooper]

That is a lot of sediment! It generally compacts with some time, and it looks like it's still fermenting due to the krausen on top.

You have a ton of headspace there. If you're going to rack (and I would, as soon as some of that sediment compacts a bit), I'd rack to a much smaller carboy and top up to keep the oxidation and infection risk to a minimum. I definitely wouldn't rack to a big bucket with tons of headspace.

 

[u2brew]

Next question would be, is it worth it to even rack it? I was thinking I might just let I tips it in there until it stops fermenting then, filter it thru the cheesecloth and bottle it.

 

[Yooper]

Next question would be, is it worth it to even rack it? I was thinking I might just let I tips it in there until it stops fermenting then, filter it thru the cheesecloth and bottle it.

Well, that would certainly oxidize it more. It's already going to have a real risk of oxidation and infection with that much headspace, and then pouring it or racking it through cheesecloth would finish it off.

If you are going to drink it in weeks, it probably won't be too bad. But if you're planning on having it for more than a couple of weeks, I'd seriously consider racking to to reduce headspace and definitely not using a cheesecloth.

If you've ever had a leftover bottle of wine, and then drank some the next day, you could see the effects of oxidation just in a small headspace and in one day. The huge headspace there will have an effect on the cider sooner, rather than later, if it's not corrected.