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3

Seeing how its puree >90% of it will be accessible to the yeast. Whether it all can be fermentable is a different question due to yeast health and the types of sugar (mostly fructose likely) in the fruit/puree. As for the change in gravity its not going to be significant. 1 lb of table sugar in one gallon would be ~1.046SG 190grams is about 42% of a pound. ...


3

Yeast with a high floculation rate will do this, they usually break off the bottom and float up from trapped c02. Beer looks really clear, good job. When you rack to secondary, go ahead and let the floaters suck into the secondary, usually this is enough to break them up and let them settle. If you don't mind the extra loss you can leave them behind. ...


3

For the primary go with 5 gallons so you have plenty of headspace for any foaming. For the secondary, i'l split between the 3 gallon carboy and get a 1 gallon jug for the remainder. This way you can keep the headspace to a minimum, and you have extra same batch cider in hand if you need to top off for any reason. Which you will because Apple drops a TON of ...


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1) Go with a 5 gallon primary, this is the one you want ample head space in, secondary filling to the neck minimizes O2 exposure. O2 exposure is only an issue once you have alcohol in the cider, there are several ways to minimize this in secondary. 2) I wouldn't dilute with water, it will only lower the OG reducing the final ABV


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Clean your primary, and put everything back in that carboy for secondary. At the risk of transfer exposure to O2, but can be done easily to avoid it. Or put an airlock on the 2 liter bottle and let it ferment separate from the rest. This would minimize transfer O2 exposure. Or leave them sealed in a 2 liter soda bottle, this will naturally carbonate them. ...


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From the picture it looks like normal yeast clumps to me. Sometimes you get dried krausen falling back in the beer and it doesn't really dissolve and settle out. Its hard to say looking at an internet picture, but that's what it looks like to me.



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