Stuff floating after chilled

[Chris21752]

So I made peach cobbler shine, came out great. Only thing is that once in the refrigerator for 3 days a cloudy mass formed floating at the top. It almost looks like separation like in salad dressing when the oil sits on top. What is this and how do I fix this?

[8Ball]

Sounds like you got greedy with your cuts. . Filter it through your liver.

[Chris21752]

I'd go along with that if the straight shine also had the floating stuff

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[8Ball]

Well, its either tails or suspended minerals. How does it taste?

[NZChris]

How did you make it? Is it a method from here?

[Deplorable]

Its likely pectin from the peaches if you just soaked peaches in shine. All my fruit macerations get pectin settling at the bottom when chilled.
Once I have the flavor infusion I want, I just rack off the fruit and drink the clear goodness.

[NZChris]

That was my thoughts too, Deplorable.

I deal with it the other way round, racking off the clear for Her Indoors and filtering any gunge through my liver

[Single Malt Yinzer]

It's an unstable colloidial emulsion. (Yes I learned a new word and now am showing it off.)

https://en.wikipedia.org/wiki/Colloid
https://ecis2016.org/scientific-informa ... suspension
https://www.thoughtco.com/definition-of ... ect-605756
https://agclassroom.org/matrix/lesson/print/576/

Rack it off like everyone else says.
For small amounts maybe try a fat separator: www.amazon.com/Separator-measuring-sepa ... B01NBGY141