It’s taken me weeks to bottle my latest batch of cider. This time, I found some cider to ferment, not juice. It had lots of pulpy stuff in it. I was concerned for a while because, without thinking, I pitched the yeast into the cider straight out of the fridge. But the little critters warmed up and did their thing. I let it sit for weeks, so it was really clear when it came time to bottle. Still, I picked up some sediment in the process and hope that with the dextrose I added to the 750ml bottle, I’ll get a bottle conditioned sparkling cider this time around.