Ashling Cottage cider underway

About 60kg of apples kindly donated by a chap called Richard who lives on the green and has an orchard.....and another 20kg from the fine folk of Crondall. If you want more apples, he's got tonnes (literally) and wants to get rid of them.

Pressed about half of what I collected today and now have:

- 2 demijohns sitting in the kitchen which will start fermenting of their own accord in a few days with luck (I added 2 tablespoons of pectolase to clear it but that was it - SG1055 and pH 3.2 so no added sugar). SG1055 if totally fermented would give a cider of 7.5%. As I'm planning on adding some sugar before I bottle it to get some fizz into it, I reckon 7.5% is enough as the second fermentation will add about 1% I think.

- 15 litres in a bucket with 4 campden tablets killing off the nasties, ready for racking into 3 demijohns and adding cider yeast, probably on Tuesday morning before work. I haven't tested the SG or pH of this batch yet but will do so before putting into demijohns in case it needs adjustment.

Quick question for you all. Whilst the 15 litres is sitting in the bucket, the sediment is settling out. Should I stir this up before putting into the demijohns or rack it off to give clearer juice? Don't want to lose any flavour. Maybe I'll do 1 clear and then stir it up for the other two?

Photos to follow....