I’ve seen a bunch of posts about white specks in carboys. Basically, people seemed to think, don’t worry.
These were not in the carboy, but they are in the bottles.
I’ve also seen advice to fill the carboy really full, which I did not do. (Didn’t know better at the time.) Used Red Star Pasteur Champagne yeast. Sanitized everything pretty well.
So now I got little white specks in the bottles (didn’t see them in the carboy or the primary fermentation bucket). I filtered them out and drank some. Not too horrible, no bad effects.
See here?
http://www.flickr.com/photos/24168943@N00/12110474974/What do y’all think? Should I worry? Should I worry about serving some to other people?
(Needless to say, I am a newbie to making hard cider…)
Thanks.