I was my normal careful self. I pulled the bottle of honey wheat cyser off the shelf and tried not to shake it. I quickly poured it into two glasses, one for J. and one for me. As I put them down I noticed, because I was so careful, that they weren’t exactly similar.
It’s not surprising that some of my cyders and cysers are cloudy. None of them are filtered. But I didn’t expect to find such a striking difference in a pint bottle.
In the name of science, we had to experiment. A second bottle was opened, but this one was gently shaken first.
Historically many ciders were unfiltered, and such stratigraphy was probably not an uncommon part of the cider-drinking experience.