Your bottled beer looks like during bottle filling the trub form the bottom of the fermentor was picked up by the siphon.
Did you fill your bottles directly from the fermentor or did you rack to a bottling bucket first? How did you add the priming sugar for bottle carbonation?
In the picture of the fermentor it seems like the beer hasn't begun to clear. Looks like a large amount of yeast is still in suspension. How many grams of yeast were included with the ingredients. On the home brew scale there is usually only two sizes of packets for dry yeast. Six grams and eleven grams. Eleven grams is sufficient for five gallons of beer up to about an OG of about 1.060. One-half a six gram packet would be pitching much more than required for a one gallon recipe. Was the amount of yeast used scaled for one gallon of beer in the fermentor?
Hold these bottle in a warm area for two to three weeks for carbonation pressure to develop. Cover the bottles to keep away from all light since these are clear glass bottles. After the carbonation has developed give the bottles a week or two in the refrigerator to encourage sediments to drop out and compact. Pour these very smoothly to keep the sediment in the bottle.
I think we can provide help so your second brew will be much more to your liking.