Atek
Well-Known Member
- Joined
- May 6, 2010
- Messages
- 429
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I have an apple peach cider that finished up and was racked about 2 weeks ago now. I used Nottingham on it and it had a pretty noticeable banana ester smell to it. Not repulsive or anything. I haven't tasted it yet. Once I racked off the pulp I only had 2.5-3 gallons left and placed that in a 5 gal carboy. Blanketed it with CO2 and let it sit until I could get more applejuice to top up with and let the fermentation of that finish up. Well, now I have a really thin skin layer on top, my guess is its a type of mold. Any one know what I am talking about? If so did I ruin this by leaving too much headspace for too long? Could I possibly rack from under that layer and top up with juice after that or am I pretty much outta luck?