how to making sure you have no sediment in your bottle?

[juggernaut]

my cider will be ready to syphen in to bottles in the next day or so but iv read that once it has been left then cooled and it clears (after adding a teaspoon of sugar to each bottle) it will leave a sediment in the bottom of the bottle? is the easiest way to get around this to syphen it into a a screw top fermenting barrel, adding the same amount of sugar that id of put in the induvidual bottles and leaving it air tight for the sugar to react and force the co2 into the cider and clear after 3 or 4 days and then sypen again into bottles leaving the sediment at the bottom of the ssecond screw top barrel ?

dont fancy having this stuff floating around in the bottom of my bottle or trying to clean the sediment out of the bottles when i want to reuse them again.

an help would be greatly appriciated

cheers
luke

 

[tubby_shaw]

Unfortunately unless you have the ability to force carbonate your cider you will need to have yeast in your brew to act on the priming sugar and yeast plus sugar will leave a sediment in your bottles.
The amount of sediment can be minimised by allowing your cider to clear before priming and bottling. There will still be sufficient yeast to act on the sugar to give carbonation but it will take a little longer than usual :thumb:
The small amount of sediment will stay in the bottom of the bottle if you pour gently, it is also easily removed with a quick rinse with hot water
Also if you are planning on using pint glass bottles for your cider make sure that you only use 1/2 of a tsp per bottle :thumb:

 

[juggernaut]

hi thanks for the advice, in the instructions i got with the kit it says to wait till its stopped fermenting then syphen to bottles and prime then it will clear.

Are you saying i should wait till its stopped fermenting then leave it for a few mor days fro it to clear then bottle and add sugar to the bottles, i have grolsch style bottles in 750ml size.



cheers
luke

 

[tubby_shaw]

That is exactly it :thumb:
Let it ferment all the sugars, the yeast will then become dormant and begin to fall to the bottom of your fermenting vessel.
Although it may look like there is no yeast in suspension there will be and when you fill your grolsch bottles and add the priming sugar, the invisible( to the naked eye) yeast cells will convert that sugar to CO2 to give you your fizz :party:

 

[juggernaut]

That is brilliant thank you so much, it's been fermenting 11days so far althouh the bubbles have all but stopped popping up to the surface and the hydrometer reads 998 now so hopefully a couple more days it will clear an I can start to bottle!

I'm taking my first batch camping with me to keswick! According the the dydro Reading it should be about 7% didn't bother adding honey as wanted a bench mark to take from and work from in future batches

thanks again
luke

 

[kevwenno]

If you want to loose the sediment, put it in the fridge overnight and rack off once the yeast has become dormant and dropped, but you will have a traditional flat cider unless, as someone said, you can carbonate it.