Does this look infected or is this normal?
OK, before I get flamed for starting another infection thread, let me just clarify that I've never brewed a cider before, so I'm not sure what to expect it to look like. This kind of looks like the spiderweb pattern I've seen with lactobacillus. I know the bubbles are just CO2. This is EdWort's Apfelwein using Montrachet yeast. It has been in primary for just over 6 weeks and had a strong fermentation for the first 10 days. After the airlock slowed down after week 3 I left it to sit on the basement floor at ambient and the thermometer on the carboy says 61*F.
The pictures suck but it was the best I could do without using the flash and getting a glare. If it looks normal, I won't sweat it, but if it looks infected I'll rack from underneath the surface.
Foam, bubbles, all that stuff can pretty much be ignored. It seems like the telltale is if there's a "skin" covering the top surface.
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