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I'm making a cider without using sulfates and my yeast starter wasn't ready on Saturday when I got the juice. In order to keep the wild yeast at bay I put the carboy in my cooler at 33 F. Now my yeast starter is stepped up and ready to ferment. I was going to pull the carboy out of the cooler and let it warm up so I could pitch the yeast after work but I noticed that there was a fair bit of sediment that had settled to the bottom of the carboy. I put the carboy back in the cooler and now I ask you:

Is this sediment wild yeast and would I be better served racking the juice off of it?

- My yeast is ready to go and will out compete these yeast I'd imagine.
- I don't want to rack it if there is cidery goodness in that sediment that I'm not aware of.
- I added yeast nutrient, does that dissolve or does it settle into this stuff?
- I'm planning on pulling a gallon of cider off of the 6 to re-add after fermentation to sweeten the cider, this I will certainly pull off of the carboy while it's this cold and has nearly all the yeast flocculated out.

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