fendermallot

Recipes 

So I just bottled my first cyser. It's a raspberry cyser. I racked it into a bottling bucket and dropped a bag of thawed raspberries in. Let it sit for about a day then pulled the bag out. It then sat for another 3-4 days before bottling. After bottling I noticed that there was a pretty thick layer of sediment in the bottom of the bottle (up to an inch in some of my 22's). I was hoping that it would settle and compact in the bottom.

This morning I look in the boxes and see that now the "stuff" is floating on top of the liquid. Did I screw something up majorly or will that eventually fall out?

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Primary:
Secondary: Sour Cherry Cider (Cote De Blanc)
Bottled: Hard Cider (Montrachet), Meadowfoam Cyser

Yooper

Recipes 

It sounds like fermentation restarted due to the sugar in the fruit. What was the SG when you bottled?

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Broken Leg Brewery
Giving beer a leg to stand on since 2006

fendermallot

Recipes 

below 1

__________________
-----------------------------------------------------
Primary:
Secondary: Sour Cherry Cider (Cote De Blanc)
Bottled: Hard Cider (Montrachet), Meadowfoam Cyser

fendermallot

Recipes 

it's fruit pulp or something. it floats to the top in a bit "cake" when you flip the bottle over

__________________
-----------------------------------------------------
Primary:
Secondary: Sour Cherry Cider (Cote De Blanc)
Bottled: Hard Cider (Montrachet), Meadowfoam Cyser

Yooper

Recipes 

Well, there is a huge difference between .990 and .999 though. "Below 1" doesn't ensure it was done fermenting, especially if the fruit's sugars weren't finished.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

fendermallot

Recipes 

it was at about .995

__________________
-----------------------------------------------------
Primary:
Secondary: Sour Cherry Cider (Cote De Blanc)
Bottled: Hard Cider (Montrachet), Meadowfoam Cyser