Solids suspended in top of carboy

[WCN]

In order to up the sugar content of a new batch of cider, I pasteurized a hone/water mix. After letting this cool to the point where I could dip a (sanitized) finger in it without scalding myself, poured the mixture into the remaining head space in my carboy. Now there seems to be a haze of suspended solids taking up the top half of my carboy.

Is it just the warm/hot honey mixture coagulating when it hit the cooler cider in the carboy?

I don't care about having a clear cider, I just don't want to drink something with the consistency of cottage cheese. What should I do? Fermentation hasn't kicked off yet. It's also 10 degrees outside so I can make sure it doesn't start quite easily.

 

[Ogroat]

Apples (and therefore cider) contain pectin. Pectin sets up when heated, which is how you make a jam or jelly. The solids are very likely a pectin haze.

 

[WCN]

Apples (and therefore cider) contain pectin. Pectin sets up when heated, which is how you make a jam or jelly. The solids are very likely a pectin haze.

Yar, I put some pectinase in as soon as I saw it hazing up. I mixed it all in together and it now has a uniform haze rather than floating chunks. That's totally fine by me! I don't care what it looks like as long as I can drink it!