Not sure what is up with my cider

[Wagwag]

So last Wednesday I started a cider. Added some potassium metabisulphite 24hr before adding yeast to kill off wild yeast. Added my yeast Thursday night. Had some nice bubbles to it but just when I checked it, no foam, but there's little flakes in there that are moving pretty well rising and sinking. What are those flakes and what's going on with my cider. There's also a good deal of sediment at the bottom

 

[twalte]

My cider never gives me kreusen, yet I see a lot of airlock activity and movement within the carboy as you described. You will still get yeast sediment, and flakes will rise and fall within the fermenter.

It all sounds normal to me...the yeast are hard at work.

 

[Wagwag]

How long does it usually take for the cider to clear up?

 

[ColbyJack]

What did you add? Any clarifying agents? If you are just looking for the yeast to fall out pf suspension on their own, after fermentation is finished, cold crash your cider for a couple days. If you want to use products, bentonite is commonly used by wine makers, and will drop quicker. Did you use pectic enzyme?

 

[twalte]

I don't add any clearing agents, but I do keg it and that clears the cider up for me. Once my keezer is running, I will plan to cold crash the primary to get it a little clearer before kegging. (I don't mind yeast though)

 

[Wagwag]

The only thing I added was something to kill off wild yeast, waited 24 hr then added wyeast dry cider/mead/wine yeast with a yeast nutrient, that's it. What else should I add and what is it?

 

[ColbyJack]

I always add pectic enzyme, helps to clear the natural pectins that are found in apples. When I use EC-1118, my cider finishes in a week or so, then the yeast drops out of suspension quite quickly, I have been doing a secondary ferment for another couple weeks. I have never used any other clarifying agents (Sparkloid, bentonite, etc.). I would say once your cider stops fermenting (use your hydrometer to tell), cold crash it (store it in a cool place 40 degrees or so), then rack that product to another vessel.
Now-- That being said, there's nothing wrong with a cloudy cider!!! Whatever product you are happy with is the best one! I'm more concerned with taste than presentation at this point.

 

[xjbobbin82]

Now-- That being said, there's nothing wrong with a cloudy cider!!! Whatever product you are happy with is the best one! I'm more concerned with taste than presentation at this point.

Does cold crashing help rid the cider of a rather yeasty smell/taste?