Long stored apples - big sediment after Pectolase

[pedronet]

Hi Folks. Newbie to the forum here. This is my second year of cider making, and I'm onto my second 30 litre batch this year.

I've struggled to find time to press my second batch (pressed them yesterday), and therefore the apples have been stored for rather longer than they should have been (over 2 months). They're a mixture of approx 50% cookers, 30% eaters, 20% cider apples.

I've just added Campden tablets and Pectolase. I expected a slightly larger sediment drop after the Pectolase given the age of the apples, but its dropped a massive sediment - just over 3 inches in a 30 litre keg). I'm somewhat unsure whether the large sediment will cause off flavours.

My question is should add the yeast and rack as normal, or, given the quantity of sediment, syphon it off first and then add the yeast?

Any insight greatly appreciated thanks.

 

[shocker]

Personally I would rack it off the sediment now . I cant give you any scientific reasons for that , all I can go on is the experience I have had with hard to shift suspended stuff later in the process . Sorry I cant be more specific

 

[tonyhibbett]

No, I can't see any problem either. The cell structure would have naturally broken down more, so the pectolase has had an easier job. It simply means that there will be less sediment later on. After pressing my late harvested apples in December, the typical sediment layer was at least half an inch per gallon jar, so 3 inches per 30 litres is about the same and the final cider was really good.

 

[pedronet]

Thanks for the advice. I guess its a trade-off between leaving it as is, and racking it off with risk of contamination. I'm pretty religious about sanitisation so I'd probably be okay with an extra rack.

@tonyhibbett - I assume you left the sediment present in your December batches?

Will sleep on it and make a decision in the morning :)

 

[alphacento]

I usually syphon it off first and then add the yeast so than it can be left to ferment in peace and quite!

 

[pedronet]

Thanks again for the advice folks. I racked off into a clean vessel and then pitched.

I can't say it smelled great when I racked it. Hopefully that's a hangover from the sulphur tablets rather than anything untoward.

Cheers.

 

[shocker]

Cider and other apple brews can throw the most disagreeable odours , I wouldnt worry too much .

 

[tonyhibbett]

Once the sediment was a distinct layer, I racked. I could well be that the unpleasant odour is sulphur dioxide due to overuse of sulphite. Personally, I am radically reducing my use of the stuff, but there is a school of thought that sulphur enhances cider, along with dead rat flavour!