So, 2 things.
The first is that I keep getting my ciders brewed in about 4-5 days (finished fermentation). However I am unhappy with the amount of particulates I am getting also. So - I have a 20L bucket with a lid, and just put ~18L into it - mostly just cider, some particulate, which I presume also contains yeast. I also threw in the remaining ~1/2 kilo of honey (other half went into primary). My thought process sounds like this - If the yeast reactivates and converts the sugars into alcohol, that's a plus. I can wait for that process to finish and let it settle before I bottle it. If there is insufficient yeast to use that sugar (i will be sad as my last 2 batches would not carbonate in the bottles :/)then I will have back-sweetened the newest brew. IF i have misled myself anywhere in this process it would be pretty swell to hear about that.
onto the second thing - I would like to keep the yeast from this batch (and the residual flavours) for the next batch - which will consist of the same types of fruit. I am wondering how long I can reasonably expect for this yeast to survive, as it will be at least 5 more days before I will have the fruit and be ready to create the new brew. Is it worth trying to carry this yeast over, or should I just start from scratch?
Bonus 3rd question - I intended to just quarter the next load of fruit and adding it to ~12L of apple juice, as it will be more stone fruits and juicing it was a chronic pain in the a**. What, if any, are the biggest disadvantages of doing this rather than juicing them (which wasted a LOT of juice last time, as well as taking a ridiculously long time).
Any help is, as always, much appreciated
The first is that I keep getting my ciders brewed in about 4-5 days (finished fermentation). However I am unhappy with the amount of particulates I am getting also. So - I have a 20L bucket with a lid, and just put ~18L into it - mostly just cider, some particulate, which I presume also contains yeast. I also threw in the remaining ~1/2 kilo of honey (other half went into primary). My thought process sounds like this - If the yeast reactivates and converts the sugars into alcohol, that's a plus. I can wait for that process to finish and let it settle before I bottle it. If there is insufficient yeast to use that sugar (i will be sad as my last 2 batches would not carbonate in the bottles :/)then I will have back-sweetened the newest brew. IF i have misled myself anywhere in this process it would be pretty swell to hear about that.
onto the second thing - I would like to keep the yeast from this batch (and the residual flavours) for the next batch - which will consist of the same types of fruit. I am wondering how long I can reasonably expect for this yeast to survive, as it will be at least 5 more days before I will have the fruit and be ready to create the new brew. Is it worth trying to carry this yeast over, or should I just start from scratch?
Bonus 3rd question - I intended to just quarter the next load of fruit and adding it to ~12L of apple juice, as it will be more stone fruits and juicing it was a chronic pain in the a**. What, if any, are the biggest disadvantages of doing this rather than juicing them (which wasted a LOT of juice last time, as well as taking a ridiculously long time).
Any help is, as always, much appreciated