BeerBorg

I am a beginner brewer. We brewed our first batch of hard cider in December. When we bottled it, there was (what seemed to my newbie eyes) to be a lot of sediment in the bottles. Is there a way to cut down on this, or is it just something that will happen in home-brewing.
We've tasted the cider, and the taste is fine. I just don't care for having to pour the drink out of the bottle all at once to keep from stirring up the sediment.

Thanks in advance!!!

Welcome!

Two things. First, the sediment is trub. It's basically dead yeast that compacts at the bottom of the fermenter. You should be bottling SLOWLY, trying not to stir up that layer on the bottom. You COULD cold crash, which is putting the fermenter in the frig for 3 days which would solidify it even more.

Then, when you pour the bottle, you want to pour SLOWLY and you want to leave the trub that's in the bottom of the bottle in the bottle. A 1/4 inch or so will remain if you stop pouring when you see the pour getting cloudy. And NEVER drink out of the bottles.

By the way, drinking all that yeast MAY result in a mad dash to the bathroom. It won't hurt you, but may cause you to clean out your personal plumbing.

Hi Heather! Welcome!
What type of fermenter are you using? With MrBeer or BrewDemon, you can angle the fermenter so that the spigot side is slightly higher. A couple of CD cases under the front of MrBeer will do it. Be careful not to tip over BrewDemon. That fermenter will fit snugly in a five gallon bucket, which can then be angled. Also, even without cold crashing, your brew should become clearer the longer it ferments. In the case of beer, it might be finished fermenting in less than a week, but I always let it go three weeks to clear. As Rick says, handle the fermenter carefully before bottling. If you must move it, (I do) set it up before prepping your bottles so it has time to settle. No matter what you do, the first and last bottles will likely contain more trub. I'm really glad your first batch is good. Please keep us posted on your progress.

<== Novice ciderist

After fermentation has quieted (about one week) ... I rack from the primary into a secondary ... leaving as much as the trub behind as possible.
After a week in the air-locked secondary ... the cider has cleared and is ready for the bottle.
Two weeks later ... clear as a bell.

---
edited for clarity

Having brew many ciders, 1) how long did you ferment? I usually go a month. 2) After a month I would cold crash at 40* F for 3 days.
Now I was kegging so I would force carb. Being that you are bottle carbing and conditioning you need some yeast to carb up. Let it set for a few days in the fridge and that "sediment" will harden up and won't be as easy to disturb. Oh and welcome to the borg, we love answering questions