Red upper layer in my fermenting perry

[Simon Scofield]

Hi there, i have recently filtered my perry into a second demi john and a few days later a 'red layer' was seen on the top of it. Its quite clear but this red layer is getting steadily deeper. Is this a sign that it has gone or going off due to some airborn bacteria and can i save it at all by syphoning it off...?
Any help would be appreciated.

Simon

 

[Bobby_M]

This layer is percieved as red because you are seeing through more of it due to clarity. The lighter layer beneath it is more reflective due to particles in suspension. Everything is going fine. Wait until it is all red lookingvand you can bottle.

 

[Simon Scofield]

This layer is percieved as red because you are seeing through more of it due to clarity. The lighter layer beneath it is more reflective due to particles in suspension. Everything is going fine. Wait until it is all red lookingvand you can bottle.

Thanks for your reply Bobby M, i was just concerned as the layer is quite a difference in colour from the main colour of yellow beneath... and i thought perry was yellow and not red...

 

[ten80]

Could be oxidation, is your airlock full and well-sealed? Cider/beer/wine will oxidize from the top-down in a carboy over time.