I have made about 5 extract kits so far, and 3 ciders (two completely home made). I bottle my beer with carbonation tablets and have had no problems with doing it that way. The only complaint I have is that I tend to get a yeasty flavoring in the beer or cider that I have bottled.
One of the people at the local brew shop suggested I re-rack the wort or must after about every 3 days of fermenting so that the liquid doesn't sit with the dead yeast fallout on the bottom. That doesn't sound like a bad idea, but I'd be worried that I would introduce the possibility of contamination every time I re-rack, and it will mean that I must have at least 2 extra carboys on hand.
Are there any ways to prevent yeasty notes in the final product? Filters would filter out the yeast in the end product but remove the yeast vital to carbonation wouldn't it?
One of the people at the local brew shop suggested I re-rack the wort or must after about every 3 days of fermenting so that the liquid doesn't sit with the dead yeast fallout on the bottom. That doesn't sound like a bad idea, but I'd be worried that I would introduce the possibility of contamination every time I re-rack, and it will mean that I must have at least 2 extra carboys on hand.
Are there any ways to prevent yeasty notes in the final product? Filters would filter out the yeast in the end product but remove the yeast vital to carbonation wouldn't it?