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Old 10-18-2012, 02:28 PM   #1
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Default Stringy Floaters in Bottled Cider

Hi all! Made a batch of caramel apple cider according to the famous recipe on this forum. Everything went well, and I'm bottled up and carbing. I've noticed a fair amount of stringy floaters settling near the bottom, which get stirred up easily by bubbles when I pop the bottle open. The cider tastes good, smells fine, but the stringees are fairly unappetizing. I didn't notice anything in the bottles right after bottling. I know at least one other member had a similar problem (he called it "seaweed"), and posted about it, but it got a little lost in the back and forth within the actual recipe thread, and I don't think anyone ever answered.

What the heck is this stuff? Is it yeast, or something more sinister? I'm going to stovetop pasteurize the batch in the next day or so. Hopefully I haven't made 5 gallons of drain lube!



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Old 10-18-2012, 03:56 PM   #2
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Quote:
Originally Posted by crabbyapple View Post
Hi all! Made a batch of caramel apple cider according to the famous recipe on this forum. Everything went well, and I'm bottled up and carbing. I've noticed a fair amount of stringy floaters settling near the bottom, which get stirred up easily by bubbles when I pop the bottle open. The cider tastes good, smells fine, but the stringees are fairly unappetizing. I didn't notice anything in the bottles right after bottling. I know at least one other member had a similar problem (he called it "seaweed"), and posted about it, but it got a little lost in the back and forth within the actual recipe thread, and I don't think anyone ever answered.

What the heck is this stuff? Is it yeast, or something more sinister? I'm going to stovetop pasteurize the batch in the next day or so. Hopefully I haven't made 5 gallons of drain lube!
I believe it is a combination of the syrup, and the cinnamon in the syrup. Chill the bottles in the fridge, and they should settle out in the bottom.

My first batch did the same thing. Still won $100 with it.


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Old 10-18-2012, 04:25 PM   #3
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Quote:
Originally Posted by crabbyapple View Post
Hi all! Made a batch of caramel apple cider according to the famous recipe on this forum. Everything went well, and I'm bottled up and carbing. I've noticed a fair amount of stringy floaters settling near the bottom, which get stirred up easily by bubbles when I pop the bottle open. The cider tastes good, smells fine, but the stringees are fairly unappetizing. I didn't notice anything in the bottles right after bottling. I know at least one other member had a similar problem (he called it "seaweed"), and posted about it, but it got a little lost in the back and forth within the actual recipe thread, and I don't think anyone ever answered.

What the heck is this stuff? Is it yeast, or something more sinister? I'm going to stovetop pasteurize the batch in the next day or so. Hopefully I haven't made 5 gallons of drain lube!
My bottles did the same thing. Its the syrup and the cinnamon that separated out. Should settle to the bottom once you refrigerate them.
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Old 10-20-2012, 05:08 PM   #4
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Sounds like a "rope" infection. Pediococus.

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Old 10-20-2012, 06:56 PM   #5
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Thanks, everyone, for the help. I stovetop pasteurized the batch, then refrigerated, and it has cleared a lot. Still tastes/smells good. By the way, I wouldn't recommend 22oz bottles - I filled 8 of them from this batch thinking they'd be a nice two serving option, but lost 3 of them during pasteurizing. One bomb, two pop off tops. Carb level was the same as the smaller ones.

In any case,things seem to be ok with my batch.

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Old 10-20-2012, 06:57 PM   #6
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Sounds like a "rope" infection. Pediococus.
I'd wondered about this, and was also nervous about acetobacter, but I think it really was the caramel syrup separating out. Time will tell, I guess.
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Old 10-21-2012, 12:11 PM   #7
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Caramel really doesn't ever "separate out." It's soluble and partially fermentable. Pedio makes a lower level of lactic acid than lactobacilis, so you might not be able to taste the additional acid in a cider. Acetobacter needs oxygen to convert alcohol to acetic acid (vinegar), so if you've bottled it's less likely to be an issue.

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(yes, Carapils is a caramel malt...so is Special B)

FERMENTING

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pujwI HIq Mild Ale
KPA Khitomer Pale Ale
Quadro (quadrotriticale ale)
Beer of Honor
Black Bat'Leth Stout
Targ's Blood Nut Brown Ale
Supersecret sour beer experiment v1.0

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Old 10-21-2012, 12:31 PM   #8
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For what it's worth, I just noticed a very similar thing with a cider I made, and in my case I was determining how much pumpkin spice infusion to put in a keg of finished, brilliantly clear cider, by adding drops of it to a glass. I was dismayed to see the infusion turn to ropey strings right in the glass. I've done infusions like this into beer without that effect, so I'm not sure what would cause this... Just thought you'd like to know what I saw.

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Old 10-21-2012, 02:10 PM   #9
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Fair enough. I am coming from a beer-centric position. Been doing beer for 5 years, but my second-ever batch of cider went in the fermenter yesterday. The only time we see what you are describing in beer is when it's infected.

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Stop using so much caramel malt. Your beer will thank you.
(yes, Carapils is a caramel malt...so is Special B)

FERMENTING

BOTTLED
pujwI HIq Mild Ale
KPA Khitomer Pale Ale
Quadro (quadrotriticale ale)
Beer of Honor
Black Bat'Leth Stout
Targ's Blood Nut Brown Ale
Supersecret sour beer experiment v1.0

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Old 10-21-2012, 03:42 PM   #10
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I appreciate the insight. To be clear, in either infection case, we're not talking about anything dangerous, right? I'm guessing that pasteurizing has taken care of any potential nasties.



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