I have 2 batches of cider in demi-johns ready for racking off. They're a mix of cookers and eaters and there's a fair amount of sediment in the bottom so they will both need topping up. In the past i've done this with water.
From what i've read, you would normally top up with cider or water and i've tended to use water in previous years but I have a handful of Red Falstaff apples left on a tree (not enough to make another batch) and I was thinking I could crush and use the juice to top up the DJs.
No doubt this will throw up a secondary fermentation unless i add a campden tablet but i don't see that to be an issue.
Just wondered if anyone had any thoughts on this?
Cheers,
From what i've read, you would normally top up with cider or water and i've tended to use water in previous years but I have a handful of Red Falstaff apples left on a tree (not enough to make another batch) and I was thinking I could crush and use the juice to top up the DJs.
No doubt this will throw up a secondary fermentation unless i add a campden tablet but i don't see that to be an issue.
Just wondered if anyone had any thoughts on this?
Cheers,
