So pressed some apples at a friends orchard last fall and got a couple gallons take home. Did a quick 'pasteurization' and fermented w/ champagne yeast. Racked some out to taste, it went dry, but was very drinkable when back sweetened on the fly with fresh pressed.
Well I went back out and did the last of the apples a few weeks later. Ended up being strapped for time so I didn't heat the booty from this press... I just ended up adding it on top of the first fermented cider i hadn't finished racking. Let this ferment for a month before checking in on it. At the time it had a very minor white-ish infection. It smelled OK, actually quite nice, no off smells, so I didn't have the heart to throw it out.
Well another 2 months has gone by and I just checked it... there was definitely a thin off white/gray layer over the entire top. Still smells like cider, no off notes. Spent about 2 minutes and strained all the stuff off the top (in case i decide to rack to growlers/bombers)
So if anyone makes it through all that and can tell what happened to my cider or what kind of infection it is that would be swell. I guess in all reality I don't necessarily care what type of infection it is but more so if it is dangerous to consume (given the taste is ok)? I mean there is nothing but pressed whole apples (and worms
) that fermented, can this stuff kill me? or is the worst case scenario I spend a day on the porcelain throne?
can't decide-r (infection w/ pics)
). I doubt it is an infection; probably just renewed fermentation.
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