Yeast crust wont drop to bottom???

[Bunglebonce]

Hi all,

Here's a good one!

Brewing a rasberry jam and apple jice TC at the mo (see post in this section) and it's been bubbling away for well over a week now to the point where as I type, we're seeing one bubble every 25 seconds in the airlock at the top of the DJ.

Weird thing is, whilst about 2 thirds of the origional yeast crust has dropped to the bottom, a good layer still remains on the top

And its starting to clear in between the layers

Any suggestions?


No weird smels coming from the airlock, just very yeasty!


Thanks in advance for any advice

B

[KevP]

In my meagre experience brews made with Jam take an eternity to drop and clear, remember that Jam is a 'preserve' and as such has a ton of gear to keep it exactly in the state it is in the jar.

[Bunglebonce]

In my meagre experience brews made with Jam take an eternity to drop and clear, remember that Jam is a 'preserve' and as such has a ton of gear to keep it exactly in the state it is in the jar.

Cheers for the comments Kev - I'll give it another week as it sems quite happy doing whatever it's doing at the mo, then I might chuck some wine stopper in or somthing like that to see if it'll drop.

Maybe it's because I used champagne yeast this time


Also, what can you tell me about your Landlord clone you're doing next?
It's been a favorite of mine since I first discovered it some 17 years ago and have always wanted to do a homebrew that tasted like it, but have never been able to find one


Cheers B

[pauljmuk]

I wouldn't blame the champagne yeast - i've done two TC's with it and the top of the ferment went clear really quickly (in the first case making me wonder if it had gone wrong - seemed to settle very quick and then the whole thing just looked "fizzy" on the top.

[KevP]

Also, what can you tell me about your Landlord clone you're doing next?
It's been a favorite of mine since I first discovered it some 17 years ago and have always wanted to do a homebrew that tasted like it, but have never been able to find one


Cheers B

Ah, well (shuffles feet) I haven't actually sorted this recipe out yet, I had a request from a family member for a batch of country wine and so my brews now may have to wait until the weather cools it in a couple of months or so.
But there are plenty of Landlord clones recipes about.

[robharper]

In my meagre experience brews made with Jam take an eternity to drop and clear, remember that Jam is a 'preserve' and as such has a ton of gear to keep it exactly in the state it is in the jar.

A "proper" jam will generally have two ingredients: fruit and sugar, that's it. For some fruits, pectin and/or acid (say, lemon juice) may be necessary. I would suspect that the pectin may be what causes clouding in wines (try adding a pectolytic enzyme when making up the must to deal with that). Granted, many commercial jams will have other stabilising (etc.) ingredients, but boiling is likely to break up most of the problem ingredients).

[DREADSKIN]

its only been a week. be patient, it will be fine!