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Avoiding deep cider sediment

Got a recipe for a nice black cherry burgundy? Got an opinion on a yeast that you just have to share? This is the place for you.

Postby Felini » Wed Nov 27, 2013 11:49 pm

Hi, any cider/perry brewers know how to avoid the deep sediment that forms over time as the cider clears?

My perry tastes great but I can't brew with any carbonation as If I do it disturbs the deep sedimentation (c.1 inch) from the bottom of the bottle.

Wonder are people using filtering methods pre fermentation or leaving longer to ferment (as a lot of clarification happens at this stage).

Any thoughts from perry/cider brewers would be great!
'La Vita é tropo breve a non beve'

Drinking: Headless Dog
Fermenting: Muntons Santa's Winter Warmer
Ageing: 2011 Perry
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Postby andrew » Thu Nov 28, 2013 11:30 am

Have you tried secondary fermentation?
in Dublin
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