Hello, first batch of wine/mead I have made.
I used two gallons of blueberries, boiled it, filtered out seeds and skins then boiled it down to just less than a gallon.
I then added two cups of a processed honey, one cup raw honey, and a quarter cup maple syrup.
This got me to about 16 percent sugars. I used a red wine yeast.
It was a little acidic, took a month and a half to get it around 2.5 percent sugars. I racked it twice.
I filtered it through the vinbrite kit, then through .22 micron syringe filters.
I did add some distilled water to top off the gallon, but this water also went through the .22 micron filters.
I then put the corked bottles in the fridge since it gets so hot here in the day.
Today, 24 hours later, I notice a dark cloud in the bottom of my bottles. What can this be? I filtered my wine/mead, let's call it wead, and put it in the fridge after so no yeast should be building up. There was easily over 50 ml of space that this cloud was taking up.
My thoughts are two things. After super filtering the wine I heard it kind of shocks it, and it needs time to remix and settle. So being chilled, could this be a seperation of particles based on weight?
Also, since I used honey as a sugar, and ended fermentation early by fine filtering, can this be honey particles crystalizing from being chilled?
I got them out and put them in a closet for now. Tipped and remixed them.
What do you guys think is going on? My wine was crystal clear last night when I bottled it.
Could it really still be fermenting? Do I need to worry about exploding bottles?
Please help me understand what's going on.