This is my first attempt at making limoncello. I used peel from 6 lemons to 700ml vodka, 250g caster sugar, 150ml water. After dissolving the sugar in the water I added the peel and simmered for 15mins, then removed from the heat and added the lemon juice from all 6 lemons. Whilst still slightly warm I added the vodka and poured into a sterilised container and left for about 10 days before straining and pouring into sterilised bottles.

Does the use of pectic enzyme leave a sediment as pectin haze clears? I have a couple gallons of jalapeno wine with a diluted apple base that I have added additional pectic enzyme to, and I'm ready to bottle it up and let the enzyme work in the bottle unless it will leave a sediment.

So I did my first ever beer and it was to be a hoppy Saison (3724 combined with Amarillo, Centennial and Cascade). I had tons of stuff going wrong while boiling, even not managing to temperature crash the beer (Ambient temperature here is 30 degrees). So far the taste of it was yummy, bitter, a little fruity and the finish just sucks your tongue dry. Now after four weeks I got curious to see what it turned out like so …

This is my first brew ever so I'm still learning. I've got two gallons of elderflower wine bubbling now in the carboys for about a week (transferred there after a week long primary in a bucket). I've noticed that the carboys already formed a couple milimeters of that goopy yeast sediment on the bottom. I've heard that it can introduce some funky flavours into my brew. How worried should I be about that? Should I aim to rack it again …

First attempt at home brew. Not sure what to look for. My brewing time line so far is: 28 days in fermenter tank. Bottled at room temp for 36 days. Put in fridge yesterday, 24 hours refrigerated so far. Questions: Bottles have small rafts floating on top, will those settle? How long should I leave in fridge before trying? Thx Ken

After a week of carbonation, I noticed some kind of sediment on top of the bottles: To me, it looks like pieces of fizz drops I used for priming but they should've dissolved (or not?). Doesn't look like yeast either... What else it can be and should I worry about it? Thanks!

I've now bottled all of my brew and I saw there was a very thin layer of sediment at the bottom of the bucket. I've read some reports about an inch thick sediment at the bottom of a 5 gallon bucket. Has something gone wrong with mine?

I tried to find something about this topic; no luck. So here's my question. Beside the fact that my beer went crasy and took control of my airlock liquid ahah, could you tell me what is that white sediment on the bottom? Is it yeast or sugar, or something else? Is it normal? I'm not actually worried about the beer itself, but I just want to know. Thank you JF

I have some 'sugar carbonated' cider with sediment in the bottom of each bottle. I would like to transport the cider via car to another location (for a party). Is it likely that moving the cider will disturb the sediment? If the sediment is disturbed, how long will I need to leave it at the new location before the sediment will re-settle? (Hours / Days / Weeks) What do other cider makers do if they decide to transport home brew …

When you drink a spirit and mixer with a straw sometimes you get a kick of alcohol at the end, so you keep stirring it with the straw while drinking it. Will the different components of a brew (e.g. alcohol) be at different concentrations depending on the height inside the fermenter. If so what methods are commonly used to get around this before siphoning into bottles?

I've recently been reading the labels a bit more on one of my favourite beers and have discovered that the brewers bottle condition their Pale Ale. Yet it's sold with no signs of any flocculated yeast in the purchased product. How is this possible? Is some sacrifice made to prevent the sediment? Can I do this at home?

I have just started a kit based IPA, but am experimenting with my own hops. I have been reading about reducing the amount of sediment, as the ciders i have made recently, have had about 5 - 6mm of sediment on the bottom of the bottle, I would like to avoid this with my beer if possible. I plan on leaving the beer in the primary for 1 - 2 weeks after fermentation is complete before bottling, and then using …

My home-brew lager that I start secondary fermentation (in May) still hasn't settled, we have had spells of warm weather, and my beer still isn't clear... it has been further delayed as I had to vent the gas due to high pressure causing leak, so this had made sediment rise again. It's been 1mnth untouched and still isn't clear enough... is there anything I can do to speed the process ? I.E. if I moved it outside, would that cause …

I've primary fermented my Woodfordes Admiral Reserve for 4 days, kegged with 3oz if sugar and it's now it's been in there a week. I don't want sediment in my beer. Can I bottle it after 2 weeks in the keg? Thanks in advance. Kenny.

I've recently purchased and set up a cider homebrew kit, but after 9 days I've had absolutely no sediment at all. Have I done something wrong? I've followed the instructions to the word.

When preparing to bottle a cerveza style beer (from a kit), I moved my beer into the primary fermenter so that I could mix in some sugary water before bottling to make my beer bubbly. The beer had been especially cloudy since it was in the primary fermenter but had cleared significantly. As I siphoned my beer I noticed clumps rising to the surface, falling down, and disintegrating into the beer. Overall the beer is getting super cloudy again. I …

My current brew is a hard ginger beer, calling for a pound of grated ginger in my 3 gallon primary. Fermentation is slowing and unfortunately a lot of that ginger remains unsettled--the bottom 3" of the fermenter is a very loose mix of the ginger, beer, and trub. When it comes time to rack the beer I'll need to strain out the ginger, but unlike the usual trub I'll need a different technique to getting most of the beer our …

Every beer I've brewed and have seen done by others has had a sediment form at the bottom of the bottles. Is there some common mistake that I and others are making which is causing this to happen? Does the sediment become solid at the bottom after some months, as to not be disturbed by pouring the entire contents when drinking?

OK, so I brewed an xmas beer about a month ago. It turned out awesome. One thing I did was add a bunch of ingredients into the secondary fermentation. The ingredients were vanilla bean, wood oak chips soaked in bourbon, nutmeg, and cinnamon sticks. The beer turned out great but each bottle has a fair amount of sediment suspended in it from the vanilla bean / cinnamon sticks / nutmeg in it. I know that this is from me dumping …

I'm new to brewing beer, i've made mead and wine in the past with varying success, I understand the bottling procedure with those two products but bottling beer is foreign to me and I just want to make sure I'm not going to completely ruin my first batch. I started the fermentation process tuesday evening, and I'm planning on bottling sunday, which according to the instructions is the correct length of time for this kit. I started the fermentation at …