Good evening all, I'm looking for advice please.
I am on my 4th batch of cider brewed from a kit. All 4 have turned out very good apart from a little smell and taste of what I would call "fermentation/yeasty" aroma/taste. Don't get me wrong it's very drinkable and strong however would be better without this.
I follow the method in the instructions which is after fermentation to bottle the cider with a level teaspoon of suger for secondary fermentation and to give this cider its fizz. When the cider is ready for drinking it has cleared and there is always slight sediment in the bottom of the bottle. My question is should I rack the cider off into another bucket before bottling so as not to transfer any of the sediment or does the secondary fermentation need some of this sediment to react with the priming sugar?
I am about to start my next batch and would like to try and get a perfect result for Christmas..
Any advice would be much appreciated.
Thanks you, Gary
I am on my 4th batch of cider brewed from a kit. All 4 have turned out very good apart from a little smell and taste of what I would call "fermentation/yeasty" aroma/taste. Don't get me wrong it's very drinkable and strong however would be better without this.
I follow the method in the instructions which is after fermentation to bottle the cider with a level teaspoon of suger for secondary fermentation and to give this cider its fizz. When the cider is ready for drinking it has cleared and there is always slight sediment in the bottom of the bottle. My question is should I rack the cider off into another bucket before bottling so as not to transfer any of the sediment or does the secondary fermentation need some of this sediment to react with the priming sugar?
I am about to start my next batch and would like to try and get a perfect result for Christmas..
Any advice would be much appreciated.
Thanks you, Gary