bottle sediment after plane trip

[Joser14]

Hi everyone.

So I just brought a bunch of bottles on a plane. Upon arrival they were all intact from good packaging. However, all the yeast sediment which was caked on from bottle conditioning for 4 weeks has all been stirred up. Big chunks, smaller chunks, you name it.

I wanted to give a them out for a graduation party in 2 days but it'll be kinda embarrassing doing so when there's that much floating around.

What would you do to get most of the sediment settled at the bottom so when we pour, it will stay in. I put them in the fridge as soon as I arrived

All tips are welcomed!!

Thanks!

 

[ja09]

Get them as cold as possible for as long as possible. 2 days is cutting it short for a compacted layer, but you never know how they're going to be handled when you give them out anyways!

 

[Joser14]

That's what I was afraid of! I was also thinking of pouring them through a strainer of some sort if it's not totally settled. Just to filter out the big pieces. Thoughts?


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[Joser14]

It also seems as if the sediment is at the top of the bottle now. Normal?


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[WayFrae]

It ought to settle to the bottom I think. I don't know if it will by tomorrow but you can always hope!

 

[MindenMan]

ja09's advice is spot on, cold crash asap, for as long as possible. The top floaters should drop right out.

 

[ja09]

That's what I was afraid of! I was also thinking of pouring them through a strainer of some sort if it's not totally settled. Just to filter out the big pieces. Thoughts?


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Well definitely don't strain unless you're drinking them at that time. Introducing oxygen is a very bad thing after initial fermentation.

 

[Joser14]

Yeah I wasn't going to strain until pouring into a glass. I don't think I have enough time and unfortunately have to resort to that. I won't have issues at home as I don't shake them around as they were in my suitcase!


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