Perry turned milky white - how & why ?

[andy...@googlemail.com]

Hi all, 

I have pressed 3x demi johns of perry recently, high tannin levels, with an OG of 1070. 

The juice started brilliantly clear. Now towards the end of fermentation one Demijohn is still clear, one is a bit milky, the other looks like Ive chucked in half a pint of semi-skimmed. 

The only difference is the demi-john that turned milky had a little more nutrient and possibly more yeast, to get the fermentation going. I assume this is the cause, but have no idea why. Can anyone help ? and is it ruined ?

[Andrew Lea]

The cause of this in a high tannin Perry is almost certainly the tannin itself, Nothing to do with yeast or nutrient. This is a well-known natural phenomenon because Perry tannin is very polymeric, very unstable , very happy to combine with protein and other juice components and to drop out of solution under the influence of oxygen and alcohol at the drop of a hat. 

This has been much discussed in these pages if you search the archives. But no the Perry itself certainly isn’t ruined so long as the normal cider making procedures are followed.  Take an hour or so to read the archives here for a comprehensive picture of how you might tackle it.  

Good luck,

Andrew

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Wittenham Hill Cider Page

www.cider.org.uk

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