ICWiener
Well-Known Member
I'm still a bit of a cider rookie, I've only done 3 one gallon batches. They've all turned out great, and I'm getting ready for a 5 gallon batch. I have been using organic unfiltered pastuerized apple juice from whole foods (I think the brand is called North Coast), and it's been working out very well. I just add yeast and DAP, then slap an airlock right on top of the glass jug.
The apple juice itself has a ton of sediment in the jug. It doesn't seem to hurt the flavor of the cider when I ferment it out, but my question is this: I'm filling up a 5 gallon carboy for the next batch, should I just dump the apple juice in, sediment and all? Or should I rack the juice off of it? Would it be better for the cider to leave all of that crud behind, or is it contributing to the flavor of the finished product?
The apple juice itself has a ton of sediment in the jug. It doesn't seem to hurt the flavor of the cider when I ferment it out, but my question is this: I'm filling up a 5 gallon carboy for the next batch, should I just dump the apple juice in, sediment and all? Or should I rack the juice off of it? Would it be better for the cider to leave all of that crud behind, or is it contributing to the flavor of the finished product?