So... what -IS- that in my cider?

[Ninkasi70]

Greetings my little Obiwan Kenobis. I turn to you out of curious desperation.

What we're working with:
5 gal pasteurized apple juiced fermented w/ Red Star Champagne yeast for 3 weeks @ 60°, racked to 1 gal jugs for 1 month, then filtered, then frozen, then decanted to plastic and glass bottles in fridge. We ended with a SG near 1,000 with a ABV of about 7%.

Mostly everything looked like it should. Except the Champagne yeast made the whole brew so incredibly cloudy that we filtered extensively and finally froze it, hoping we could trap the suspended yeast particulate in the ice.

Assuming there was any yeast left, the freezing should have cold crashed the cider, right? So I turn to you folks. Thoughts?

Here's the problem:

This one container turned very clear, but also got those creepy looking clouds. Those have not formed in any other bottle or container. The cider smells fine and looks fine, but I'm wondering if that one container is tainted.

 

[Stuntman]

No pics, if one is different than the others, and everything in the batch touched the same utensils, pots, fermenters....you must have had one dirty bottle. Taste it very carefully, good thing it is only one bottle.


Side note: all my cider is cloudy ( I've done maybe 5-5 gallon batches of BrandonO's graff)

 

[Ninkasi70]

Grrr.

Here are the pics:

Yes, obviously one dirty bottle, though I'm confused as to why the one would clear up so radically while still developing creepy clouds.

 

[truckjohn]

Looks like your yeast is starting back up....

Freezing doesn't kill yeast - it goes dormant.

Go read the stickies about stabilizing/pasteurizing....

Thanks

 

[KevinM]

I'm going to say it's probably gathered pectin. I bottled mine and they're cloudy but when I toss them into the fridge for a while it clears up like that with the globs at the bottom. If I agitate it, it turns cloudy again but doesn't taste any different.