Chris_The_Rogue
Well-Known Member
This evening i bottled a one gallon batch of cyser. I back sweetened it with a can of apple juice concentrate, bottled it, and then pasteurized it. To pasteurize it i brought a pot of water to a boil then killed the burner, added the bottles and let them sit for 10 minutes.
2 hours later the bottles have cooled but there is cloudy stuff in them. It has the appearance of white flakes settling near the bottom. If the bottle is swirled it dissipates back into solution but immediately starts to collect on the bottom. This did not happen with the batch of non-back-sweetened mead i bottled following the same process and equipment.
Is the cloudiness is a result of the back-sweetening?
Should i have waited a day or two to pasteurize?
Will it dissipate over time?
2 hours later the bottles have cooled but there is cloudy stuff in them. It has the appearance of white flakes settling near the bottom. If the bottle is swirled it dissipates back into solution but immediately starts to collect on the bottom. This did not happen with the batch of non-back-sweetened mead i bottled following the same process and equipment.
Is the cloudiness is a result of the back-sweetening?
Should i have waited a day or two to pasteurize?
Will it dissipate over time?
