To reduce the amount of sediment in bottles of apple juice I have been testing an extra step in the process — leaving the juice in a barrel or tank for twenty-four hours prior to syphoning off the juice and bottling/pasteurising.
This is what was left in the bottom of a 45l barrel of Ashmead’s Kernel juice after it had been syphoned off. Doesn’t look like much but it seems to improve the quality of the bottled juice in that there are far fewer “lumpy” bits in the sediment (despite straining the juice through a fine cloth before putting it into the barrel).
And here’s the juice itself
