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Diacetyl is a normal part of most fermentations. Nice thing is that yeast will eat it. The yeast just needs time. Give it 3-4 weeks of age, and the diacetyl should be cleaned up. No fancy actions are needed, just patience. If 4 weeks doesn't do it, wait a couple more weeks. Keep the cider at a reasonable temperature, upper 50s to 70 F will work just ...


Looks like "yeast rafts" to me. In other words, normal fermentation.

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