first hard apple cider, part 3

After a week the cider fermentation has slowed considerably. Number 3, with the brown sugar, is showing the most activity but it's a small fraction of what it was at its peak.

Yesterday I noticed that the cider had cleared sufficiently to reveal the thick layer of particles accreted on the bottom.

I wonder what the white streaks in the sediment are. I hope it's not inadequately dissolved additive of some kind. If so then it's either the yeast nutrient or the pectic enzyme, since all three have it.

Number 3 is the least clear by a long shot.

Another week or so and I'll have a taste.