what to do with this. pic attached

[-Fusion]

I put pectin enzymes in about 16 hours ago and I will pitch yeast in about 5 hours from now. Should I rack this to get rid of the stuff on the bottom?

Pectin is the only thing I have added to this store bought juice.

http://imgur.com/Aebey8s

 

[gratus fermentatio]

Wow, that's a lot of sediment for a commercially produced juice, organic or not. Ya, I'd rack it before yeast pitch, but it'll still be OK if you don't. There will just be more sediment later if you don't. I'd be more concerned about head space & krausen, if you plan on primary in those jugs. You might want to rig a blowoff tube.
Regards, GF.

 

[madscientist451]

Agree with above, rack it off the sediment, then you'll have headspace for fermenting.

 

[DaMonkey]

I put pectin enzymes in about 16 hours ago and I will pitch yeast in about 5 hours from now. Should I rack this to get rid of the stuff on the bottom?

Pectin is the only thing I have added to this store bought juice.

http://imgur.com/Aebey8s

This is normal. No reason to rack it until fermentation is complete.

 

[-Fusion]

I didn't rack it this time. But its not bubbling at all. I swirled each one just a bit today... no bubbles and I pitched 20 hours ago.

 

[hornetd12]

Depending on what yeast you used and if you made a starter or not, and temps, it may take a couple of days before active fermentation starts. The last batch I did took about 3 days before it really took off.

 

[DaMonkey]

I didn't rack it this time. But its not bubbling at all. I swirled each one just a bit today... no bubbles and I pitched 20 hours ago.

You have to look for foam first on the surface. After that it will start bubbling maybe 24-48 hours. This also depends of temperature (high=faster fermentation). So I assume by this point its bubbling?

 

[-Fusion]

Bubbling slowly at a temp of 69

 

[MindenMan]

Which yeast did you use? If you can get your temp in to the lower 60's, I would do that. Some yeasts at 69 make off-flavors.

 

[-Fusion]

Which yeast did you use? If you can get your temp in to the lower 60's, I would do that. Some yeasts at 69 make off-flavors.

Notty ale yeast

It's constantly been at 69 I can put it out in my garage and that would lower the temp.

 

[MindenMan]

Nottingham is not particularly happy at 69, if I were you I would get the temp down asap. If cider is fermented too warm, you will start to get the smell of acetone, as well as other possible esters. Slow and low, just like good BBQ is the best way to go. Other may disagree with me and that is fine. I ferment most of my beers at 56*F , and never to have to a d-rest, especially with ESB 1969.

My beers (ales) do take an extra week to ferment, but this is the strategy I used when I won a Best of Category: Stouts and Porters, 12-A Brown Porter. YMMV

 

[-Fusion]

I will get the brews to my garage when I get home. That should keep them down to 60 or so

 

[-Fusion]

Got the Notty batches in the garage and they are very slightly bubbling. Maybe a bubble every 10 minutes. Should I re pitch or might they be done......?

 

[-Fusion]

I just racked all 3 batches to new carboys and took readings. All 3 are 1.10 it appears. I tasted them all and my favorite at this point was the Whole Foods 365 with nothing added to it. I took a reading of some of the OG juice and it was 1.56

If my calculations are correct that puts me at 6%. How long should I age these?

 

[pumpkinman2012]

Not to hijack your post -
I made 2 batches of cider using a mix of fresh pressed apples and white wine yeast as per the Scott Labs Cider Handbook, I used QA23 which makes a nice white, and T306, a new yeast for me.
Both batches came out really nice, the apple flavor wasn't stripped, a very nice crisp cider.
Both are at approx. 8%-9% and after only 4 months, they are ready to be back sweetened (the wife and I like our hard cider sweetened just enough to offset the tart a bit) and bottled, I'll let them carb and I'll pasteurize.

 

[-Fusion]

This is my first 3 brews in there secondary conditioning in the garage.

http://imgur.com/agDR4oH