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Old 11-23-2011, 11:49 PM   #1
hchaudry
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Is there any saving this cider?

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Old 11-23-2011, 11:54 PM   #2
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if that's mold on top, maybe. You can rack the cider out from under it, and it shouldn't be effected. If it's a bacteria, likely not. That's a small pic, but it looks like it could be a mold.

Can you taste it to see if it's turning into vinegar or anything like that? What does it smell like in the fermenter?

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Old 11-24-2011, 12:25 AM   #3
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Is the smell different for a mold or bacteria? What should I be looking for?

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Old 11-24-2011, 12:31 AM   #4
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How long has it been in there in that state? I had a similar issue, although it was not that advanced. Yooper suggested racking out of that container into another carboy on to campton tabs. When I racked, I did not notice any off flavors. I have since bottled it. Seems ok, but I do like to age my cider and I have not tasted it yet since putting it in bottles. I'd suggest trying the same thing. Make sure you top off the carboy as far up to the stopper as you can so as little of the cider is exposed to oxygen as possible.

This was the previous post I'm referring to.

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Old 11-24-2011, 12:50 AM   #5
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I think it's only been a few days at most. Will try reracking.

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Old 11-24-2011, 01:02 AM   #6
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Originally Posted by hchaudry View Post
I think it's only been a few days at most. Will try reracking.
When you rack, make sure you use enough crushed campden tablets (one per gallon) dissolved well in some of the cider. And the most important part- rack to a smaller container! The reason for the mold (or whatever that is) is because of the excessive headspace. You want NO headspace, with the cider nearly to the bung. Headspace allows oxygen to sit in there, allowing mold to take hold, as well as the possibility of aceterobacter to work. So make sure it's topped up appropriately, in a smaller carboy!
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Old 11-24-2011, 01:27 AM   #7
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When did you start the batch?? If this is fresh, and in primary, then that's different than if you've already racked after fermentation was complete.

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Old 11-24-2011, 05:57 AM   #8
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This is secondary. I reracked about 2 weeks ago.

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Old 11-24-2011, 02:46 PM   #9
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This is secondary. I reracked about 2 weeks ago.
Well, as was said, the amount of headspace is a huge issue. You want to make sure there is NO headspace in the carboy, and top up to within an inch of the bung. The best way to do it is to rack to a smaller carboy, since that would be a lot to top up.
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Old 11-28-2011, 07:41 PM   #10
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This happened in the secondary. Fermentation had basically stopped and most of the yeast etc had fallen.

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