I did an experiment with a couple brands of baker's yeast and I know that my conditions aren't optimal, but as I said, it's an experiment and it will probably taste horrible. But still, my ingredients are:
- 1l clear apple juice (I know, I know)
- ~60g added sugar
- 1 packet baker's yeast
With those I did a couple bottles to compare the different yeasts. I think I should've reduced the amount of yeast, but most of it looks fine for now. It's been sitting on a shelf for around three days now and is definitely fermenting. However, today one bottle slowed down and I think it's also starting to clear up. This seems strange, but reasonable, as this bottle had the most rapid fermentation so far.
It shouldn't clear up this quickly though, right? As I understand it, naturally clearing takes a couple weeks. What could be causing this?