Question about Competition?

[Saabmike]

Hello again I'm not even sure if this is in the right section. i want to enter a recent cider I've made in a local competition, but was second guessing my work. it tastes Great! its a little high in the ABV category at 10.9 but not hot. I'm mainly concerned about sediment on the bottom of my bottles. i racked it cleanly and just back sweetened it and pasteurized it last night. it has nice color and carbonation is near perfect. Am i going to get laughed at because of the amount of sediment at the bottom of my bottles?? Iv looked thru the BJCP 2015 but didn't see anything clearly defined. i plan on entering in class C2a.

 

[Maylar]

Bottle conditioned brews are common in competitions and judges don't ding you for sediment. Clarity however, counts.

 

[JimRausch]

If you have the time before competition, store them cold (32-45*) for a couple weeks. That will help it clear, and compact the sediment.

 

[MarkKF]

Does anyone ever bottle condition then transfer to a new bottle? I’ve seen champagne makers do this.

 

[Bobby_M]

Does anyone ever bottle condition then transfer to a new bottle? I’ve seen champagne makers do this.

Not possible.