Anceint orange question

[Liquisky]

I made it following the original recipe, i.e. used the bread yeast. ( I did cut the raisins in half)

It's been sitting for 9 weeks and was so clear I could read newsprint on the other side last night. All the oranges sunk to the bottom. only one grape floating.

Well, I picked it up and carried it down the stairs last night. I had the one gal jub by the little handle and I guess I wasn't extremely gentle and it was cloudy when I put it on the counter ( in anticipation of bottling this morning).

Well, it is still coudy 24 hours later. Is this tipical of bread yeast and this recipe? I don't think that it started to referment since I started with a sg of 1.128.

thanks

 

[phissionkorps]

It will take a while to settle back down. I try to move things at the beginning of the week for Friday racking just to be safe.

 

[Putzenbrau]

I just made the same recipe, actually. It takes a couple days to clear if you've moved it around too much. A week, maybe, if you moved it a lot.

 

[Liquisky]

Thanks for such quick replies. I won't make the same mistake again.

 

[Tusch]

The real problem is the bread yeast. It does not make a very solid lees, so it is very easily stirred. I suggest either be amazingly careful in racking, or rack a few times. That way you can get rid of as much of the sediment as possible, otherwise there will be a lot of sediment in all the bottles.

 

[BigKahuna]

otherwise there will be a lot of sediment in all the bottles.

And as I found out last night, that sediment is disturbed by the bubbles when you carbonate it.