Hi,

I'm currently trying my first batch of cider. Usually make wine, made
beer before and honey wine. I took fresh apples, extracted the juice, let
the solid stuff with the juice in the primary fermenter(with yeast of
course) and I had, 7 days later, a deposite of an inch in the bottom. No
big deals, I switch to secondary, filter it. 24h later, I got another inch
of deposit in the secondary fermenter. I guess that removing it after 24h
might be too fast. Should I wait a week or two before removing it or the
juice will have too much deposite at the bottom so it won't do any deposit
anymore ?

thanks
Luc

Give it a week, then rack & add some pectic enzyme.
Steve
"Red Ketchup" > wrote in message news:4221ccee_2@aeinews....
> Hi,
>
> I'm currently trying my first batch of cider. Usually make wine, made
> beer before and honey wine. I took fresh apples, extracted the juice, let
> the solid stuff with the juice in the primary fermenter(with yeast of
> course) and I had, 7 days later, a deposite of an inch in the bottom. No
> big deals, I switch to secondary, filter it. 24h later, I got another
> inch
> of deposit in the secondary fermenter. I guess that removing it after 24h
> might be too fast. Should I wait a week or two before removing it or the
> juice will have too much deposite at the bottom so it won't do any deposit
> anymore ?
>
> thanks
> Luc
>
>

Give it a week, then rack & add some pectic enzyme.
Steve
"Red Ketchup" > wrote in message news:4221ccee_2@aeinews....
> Hi,
>
> I'm currently trying my first batch of cider. Usually make wine, made
> beer before and honey wine. I took fresh apples, extracted the juice, let
> the solid stuff with the juice in the primary fermenter(with yeast of
> course) and I had, 7 days later, a deposite of an inch in the bottom. No
> big deals, I switch to secondary, filter it. 24h later, I got another
> inch
> of deposit in the secondary fermenter. I guess that removing it after 24h
> might be too fast. Should I wait a week or two before removing it or the
> juice will have too much deposite at the bottom so it won't do any deposit
> anymore ?
>
> thanks
> Luc
>
>

I have made wine form pure apple juice and from whole apples including the
pulp and a little water using one of Berry's recipes. I like what I made
with the pulp better. But then that may be just me.

Ray

"Charles H" > wrote in message
...
> Red Ketchup wrote:
>
>> I took fresh apples, extracted the juice, let
>> the solid stuff with the juice in the primary fermenter(with yeast of
>> course)
>
> I'm not sure if this was a good idea or not... traditionally, the apples
> are crushed, and pressed to obtain juice. The solids are then discarded.
> I would let your cider settle out some more, before racking again.
>
> --
> Charles Horslin
> Kitchener/St.Catharines, ON

I have made wine form pure apple juice and from whole apples including the
pulp and a little water using one of Berry's recipes. I like what I made
with the pulp better. But then that may be just me.

Ray

"Charles H" > wrote in message
...
> Red Ketchup wrote:
>
>> I took fresh apples, extracted the juice, let
>> the solid stuff with the juice in the primary fermenter(with yeast of
>> course)
>
> I'm not sure if this was a good idea or not... traditionally, the apples
> are crushed, and pressed to obtain juice. The solids are then discarded.
> I would let your cider settle out some more, before racking again.
>
> --
> Charles Horslin
> Kitchener/St.Catharines, ON

http://ourworld.compuserve.com/homep..._lea/part3.htm

Have a look at this site
Stephen SG



"Charles H" > wrote in message
...
| Red Ketchup wrote:
|
| > I took fresh apples, extracted the juice, let
| > the solid stuff with the juice in the primary fermenter(with yeast of
| > course)
|
| I'm not sure if this was a good idea or not... traditionally, the apples
| are crushed, and pressed to obtain juice. The solids are then discarded.
| I would let your cider settle out some more, before racking again.
|
| --
| Charles Horslin
| Kitchener/St.Catharines, ON