Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Help identifying/remedying infection?
Reply
 
LinkBack Thread Tools
Old 10-22-2012, 08:26 PM   #1
ItsRoz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 27
Default Help identifying/remedying infection?

I noticed these white rings around the neck of my tertiary bottles... They're each one gallon and there are 4 of them.
At first it looked like condensation but upon agitation I can actually almost flake it off. What is this crap and how do I get rid of it

image-2287869148.jpg   image-3525847321.jpg  
__________________
ItsRoz is offline
 
Reply With Quote Quick reply to this message
Old 10-22-2012, 08:27 PM   #2
ItsRoz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 27
Default

On further inspection it's definitely not just a ring aroun the neck but a thin film across the surface of the liquid

__________________
ItsRoz is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2012, 12:11 AM   #3
gcastrat
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Plainfield, Indiana
Posts: 24
Liked 3 Times on 3 Posts
Likes Given: 2

Default

If it's ready to rack, I'd rack it off that stuff and top it off. If you haven't added k-meta then do so. Sometimes if fermentation is completely done you may wind up with acetobacter (vinegar) that will rob you of your alcohol slowly. This usually doesn't mean the cider is undrinkable but may get more tang to it. I had something that looked like this but it went away after i racked and topped it off with co2. Did you use unpasturized cider?

__________________
gcastrat is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2012, 03:54 AM   #4
ItsRoz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 27
Default

Unpasteurized and I'm trying to remain organic so I'm gonna avoid kmeta... So I racked one out, topped It off I zero headspace in a fresh sanitized glass jug, another one I just topped off and one i left alone, and the other I planned on bottling ASAP. Just trying to cover the bases so at least some is saved and so next time I know what's most efficient.

I also went out to. The beer store and got "brux" which is an ale made with Brett in the bottle, and also jk scutty nose farmhouse apple cider (I know I'm butchering that name I'm just too lazy to look at the bottle) to try to develop my palate for the off flavors I would expect a Brett infection or wild yeast to impart.
In all I'm not AS upset as I was when I saw it I just am convinced its a lacto infection, and my cold crashed portion was unaffected.

__________________
ItsRoz is offline
 
Reply With Quote Quick reply to this message
Old 10-25-2012, 08:15 AM   #5
ItsRoz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 27
Default

Update: zero headspace appears to be no change, both ones that I topped off (one racked to sanitized unused jug and one just topped off) with cold crashed uninflected cider now seem to be infected again with the same small film in the air-cider interface... What do I do, really don't wanna waste the entire batch, I already set aside one of the infected gallon jugs to see what happens untouched

__________________
ItsRoz is offline
 
Reply With Quote Quick reply to this message
Old 10-26-2012, 02:46 AM   #6
DaBills
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Rochesterish
Posts: 256
Liked 31 Times on 14 Posts
Likes Given: 269

Default

4 gallons? Drink them ASAP, clean and sanitize containers, try again.

__________________

Go Bills!

DaBills is offline
 
Reply With Quote Quick reply to this message
Old 10-26-2012, 02:54 AM   #7
ACbrewer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Fredericksburg, VA
Posts: 1,553
Liked 95 Times on 86 Posts
Likes Given: 3

Default

If you don't want to go chemical, you have to go heat - you need to pasturize those bottles. I'm not totally sure on temps/times, but if you have a 4 gallon pot, you can put some water in it and then make like you are canning. heat it up, and put in your gallon container gently.

This guy here http://www.homebrewtalk.com/f32/easy...g-pics-193295/ does it with bottles and pasturizing. I think he does 10 mins starting at 190 and letting it cool from there.

__________________
ACbrewer is offline
 
Reply With Quote Quick reply to this message
Old 10-26-2012, 05:36 AM   #8
ItsRoz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 27
Default

Good idea, the ones where I'm not gonna let the infection progress are scheduled to be pasteurized...
Really curious what the one I'm lettin go is gonna taste like, any ideas? I still haven't opened the top since I racked to tertiary, will the intruder eventually run out of oxygen and die off?

__________________
ItsRoz is offline
 
Reply With Quote Quick reply to this message
Old 10-26-2012, 09:24 AM   #9
BoomerCreek
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Santa Cruz, CA, California
Posts: 101
Liked 3 Times on 3 Posts

Default

It could be a yeast film. I've seen some of my ciders manifest this in the past and I've kegged and bottled with no ill effects.

__________________

Boomer Creek Cider Co.

"They speak of my drinking but they never think of my thirst." -Scottish Proverb

BoomerCreek is offline
 
Reply With Quote Quick reply to this message
Old 10-27-2012, 03:17 AM   #10
gcastrat
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Plainfield, Indiana
Posts: 24
Liked 3 Times on 3 Posts
Likes Given: 2

Default

You haven't tasted it - really?

Best thing to do would be to keep some campden tablets (k-meta) around and if it tastes or starts to look weird give it a hit of that and bottle it in 24 hours. If you have some on hand you can fix problems with it. I wouldn't fear sulfites, just like I don't fear the foam of StarSan. Adding it prior to fermentation will cause rhino farts and youll need to age 3 or more months. But it will be more stable for the long run. I would never pasturize for the dry ciders that I make, but some people do it for sweeter ones to stop the fermentation..

__________________
gcastrat 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
Help Identifying Off Flavour RyGuy Beginners Beer Brewing Forum 1 01-08-2012 01:47 AM
need help identifying hop jgglass Hops Growing 5 09-04-2011 04:28 AM
Need help identifying infection jrhammonds General Techniques 3 08-30-2008 08:14 PM
Help identifying keg Pabst Blue Robot Equipment/Sanitation 17 12-11-2007 11:03 PM
identifying keg type debtman7 Bottling/Kegging 2 02-03-2007 03:11 PM



Newest Threads

LATEST SPONSOR DEALS