Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Mold growing on must

Reply
 
LinkBack Thread Tools
Old 11-24-2010, 05:58 PM   #1
sideshow_ben
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Baltimore
Posts: 120
Default Mold growing on must

Hello all. I'm a long-time brewer and am now advising my father-in-law on making Perry, since he grows oodles of astringent, old-english pears that are perfect for this brew. He decided to try fermenting wild, and has had the must in his carboy for about 3 weeks at rather cold temperatures (40-50's F) as suggested in the book he has been following. There is a nice line of mold growing along the top of the must, and has been no visible activity in the airlock, so we tried measuring some properties, and find the sugar content has dropped 1 Brix (16 to 15) in 3 weeks, at a surprisingly low pH of 3.3. Honestly I have no idea what things should look like when doing a wild fermentation but the presence of the mold at this low pH surprised me.

I suggested that maybe we pitch a little commercial starter like Montrachet yeast in, just to give the natural beasts a little help, and that maybe keeping the carboy at "outside temperatures" as recommended in his British manual could be too cold for this process.

I can provide photos of the pears or the crud in the carboy, if anyone needs. I figure this is less a Perry-only issue and more a wild-yeast question, which is why I posted here.

Happy thanksbrewing everyone!

-ben

__________________
sideshow_ben is offline
 
Reply With Quote Quick reply to this message
Old 11-24-2010, 06:06 PM   #2
sideshow_ben
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Baltimore
Posts: 120
Default

I should add, the mold is light/pale green in color, and there is a decent bit of it, as a ring about 1/2-in wide going across about 40% of the edge of the carboy.

In thinking more about a mold infection, perhaps racking the liquid out into a clean carboy, nuking the stuff with Campden tabs and then pitching yeast is best?

-b

__________________
sideshow_ben is offline
 
Reply With Quote Quick reply to this message
Old 11-29-2010, 04:53 PM   #3
cfonnes
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Utah
Posts: 918
Liked 60 Times on 46 Posts
Likes Given: 5

Default

Have you done anything with this?

__________________
cfonnes is offline
 
Reply With Quote Quick reply to this message
Old 11-29-2010, 06:23 PM   #4
sideshow_ben
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Baltimore
Posts: 120
Default

After a couple more days a lot more mold had grown so we racked it off, nuked with campden tabs and pitched champagne yeast. It's only been 2 days but the yeast made a great krausen and no signs of blue/green friends...

__________________
sideshow_ben is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
What is growing on my beer? MightyCow9 Lambic & Wild Brewing 6 02-18-2010 12:54 PM
Mold on my pellicle? brewtoomuch Lambic & Wild Brewing 3 10-15-2009 08:01 PM
What could be growing? Plan9 Lambic & Wild Brewing 1 05-05-2009 12:53 PM
Bugs growing on oak Bokonon Lambic & Wild Brewing 9 02-19-2009 04:23 PM