The crab apples have been outside in a bucket for several days and it looks like some squirrels or raccoon nibbled a few. I decided I better move them inside and go through them. I washed them and picked out a couple of handfuls of ones that were beginning to rot. While I was at it, I went ahead and weighed what I have and it’s a little under 21-1/2 lbs. That’s after a batch of jelly and a 2 gallon batch of cider (half of which was Pink Cripps Apples).
After that, I went ahead and racked my muscadine wine and cider batches to continue on their quest for finishing fermentation and achieving clarity. The processes went smoothly and all seems to be on track. Colors are nice!
The Montrachet yeast appears to flocculate well.
Careful racking leaves the trub almost undisturbed. The Edinburgh Ale yeast I used in the cider is a little less settled and required a little more finesse, but I managed pretty well, I think.
Amazingly, shortly after racking, a new sediment layer was obvious, especially on the cider. I haven’t done cider in awhile and I’ve forgotten that they require racking so many times before their final clearing. But they do eventually become beautifully clear and golden! Eventually, I’ll bottle carb and condition the cider. The muscadine wine should wind up beautiful as well. It will be bottled in 22 oz beer bombers, unless someone convinces me otherwise, and aged for a minimum of two years. Geez, the wait for wine is agonizing, isn’t it?