Beer Forum

ive got some mead (or very strong cyser with both apples and a bit of cherries during secondary) that has been bottled for some time. i was trying to carbonate it and it has a little but not much. what it does have is some lumpy, cloudy shit at the bottom. its almost a gel like consistency that will settle into the bottom third or fourth of the bottle. i can pour carefully and leave it in the bottle but its presence annoys me. anyone have a clue what it is? it sat in carboys for a year or more and has been in the bottles for at least 9 months. maybe a year.

How exactly did you make it? If you are bottle conditioning it in order to carbonate it I would assume that it is yeast. Did you use any sort of clarifying agents?

This would be funnier if the thread title was "a cloudy mess in cider"

sorry, I'm of no help


did you use apples or apple juice? maybe pulp?

Please post your process so we can help figure it out...

maybe pectins from the fruit... can't they make things go a bit "jelly"?

process details would help.... well it would help those who know what they are talking about.. unfortunately not me though.

TB

Hi Guys,
sorry its been so long. i forgot i posted here (was drunk no doubt) and forgot to check back.
basically it was a mead about 1.114 strength og. with a couple gallons of apple cider and a lot of cherries. it aged well over a year and was very clear. i racked several times too. i may have used super kleer or something but im not positive. i didnt boil the honey or juice but did warm it up to help dissolve the honey and i used wy dry mead yeast. i was bottle conditi1on1ing to ca/*rbo*nate. it was never very carbonated but did have a bit of that cloudy gel like crap. if memory serves i used fresh yeast (same as fermented with) to bottle with.

Thanks!

John

How long did you bottle condition? If you let it sit longer it might settle out and carb up some more.

this has been in the bottle for over a year. its almost gone btw i would just like to avoid this problem in future. the gel/cloudy stuff sinks to the bottom when its chilled. im thinking maybe i should add pectic enzyme? do you add it dry or mix it in some h2o?