Alsace
Active Member
Hi All,
I make a batch of cider with just store bought pasturized cider about 6 months ago. I didn't do anything special with it, I just pitched some champagne yeast. I tried one many months ago and it was rather harsh tasting so I decided to put it in my basement and forget about it for a while to see if it improved. I was going to give on a try today and I noticed that on the bottom of all the bottles there is a layer of black sediment. This is my first time making cider so I wasn't sure if this is a problem or if it indicates any kind of spoilage/infection/etc. especially because I didn't repasturize the cider or use any campden tablets. Please let me know what you think.
I make a batch of cider with just store bought pasturized cider about 6 months ago. I didn't do anything special with it, I just pitched some champagne yeast. I tried one many months ago and it was rather harsh tasting so I decided to put it in my basement and forget about it for a while to see if it improved. I was going to give on a try today and I noticed that on the bottom of all the bottles there is a layer of black sediment. This is my first time making cider so I wasn't sure if this is a problem or if it indicates any kind of spoilage/infection/etc. especially because I didn't repasturize the cider or use any campden tablets. Please let me know what you think.