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Cider seems done...I think

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mannye

mannye

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Oct 10, 2012
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As near to 1.000 as makes no difference. a LOT of trub (lees? ) on the bottom easily over an inch. I assume this is yeast plus all the apple stuff that fell out of suspension. It smells so good I want to rack and throw it in the fridge for tomorrow. Which I think I will do. Rack off as much as possible taking into account the massive amount of sediment that has resulted and put it in the fridge to cold crash and clear as much as possible. Not going to worry about this batch getting crystal clear.

This isn't my usual 14-16% mead so I'm very worried about nasties and oxidation. Should I rack it onto a couple of Camden tabs just to be safe?
 
Thanks guys. Won't be bottle conditioning so Camden tabs it is. I'll transfer to a second carboy and hope I don't get too much headspace. If it turns out anywhere near as good as it smells I'll be making another 4 gallons and force carbing in a keg.
 
I don't have probs with oxidation, and leave way more headspace than is recommended. Almost never a prob compared to wine (or beer, I suspect). Wife tosses wine open for 2 days due to oxidation, and I can taste that too, so its not my imagination.
 
It smells so good I don't want to screw it up. I was always semi-psychotic about sanitation with beer and it's kicking in again.. luckily it's like putting on a well worn pair of jeans. I'm excited about tonight's racking and first sample. Let's see what Belgain ale yeast does to cider!
 
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