As the title says, I have two batches of brew, one a classic red ale and the other an apple porter experiment, that have been sitting in their fermenters for about 8 months now.
The red ale is in a glass carboy and developed a light dusting of white 'mold' on the top... this was due to my wife pulling off the airlock accidentally a few months back, and the porter is sitting in a ale pail... it's airlock has not been compromised.
I've been distracted with work, my kid, moving, and all sorts of crap for this past month, so I haven't had a chance to get them bottled, and I'm wondering if after these 8 months, they'd be worth bottling at all?
If so, should I add another dose of yeast along with the priming sugar?
Any advise is appreciated.