Paid $10 for a bomber of this cider and at the bottom was a nasty booger of yeast. Contacted the place and they replied that they do not filter and bottle condition. I think it’s just laziness or trying to push product out before allowing the yeast to floc.
If bottle conditioning with natural carbonation, you’re always going to see some of that. Now, if Americans would simply discontinue our stupid expectation of having to have every cider in the universe carbonated, and just get used to drinking cider flat, then this problem would not need to exist. I drink my homemade ciders flat mostly.
Cheers.
I like mine nearly flat (or flat) too, Dave.
I understand that some dregs are normal, but this is too much for how much this bottle cost. It plopped out with a noticeable sound.
If I understand it correctly, American cider was historically consumed still.
Was that $10 for a half-gallon?
$10 bomber
Ach!
Last month I made 2.5 gallons with frozen apple juice concentrate. Turned out better than expected for under $15. Primed with more concentrate and cold-conditioning in… bombers and quart bottles! ;D
I’ve noticed a lack of flocculation in ciders I’ve made with Belgian yeasts. I’ve also seen a rise in unfiltered ciders on shelfs. That said the bottle should warn you if there is likely to be a fair amount of sediment.
Just noticed a small (smaller than a dime) warning telling the drinker to shake lightly before pouring. It still doesn’t sit right with me and I don’t want to drink that much yeast.
Me either. That’s crazy. Yeast in suspension does nothing to make cider (or most beers) taste better. I’ll pass.
Might be the developing trend/meme marketed to Millennials as unfiltered cider with yeast is more natural and organic.
Could be I guess. “More natural, organic, and sh*ttier tasting”. 
Probiotic?
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Probiotic?
Fresh beer and and brown rice= flatulence.