So I started a batch of cider using wild yeast from raspberries. The other day I noticed a white film and "pizza bubbles" covering the top of the cider, which another forum member in another thread said was a dead giveaway to Brett. This appeared as soon as fermentation seemed to slow down. I smelled it and it doesn't smell much different than before, except the faint acetic smell is gone now. If it is Brett, should I leave it in the basement at 70 degrees, or does Brett prefer warmer/colder temps?
I haven't checked the gravity of the cider at all since fermentation began, and I haven't tasted it either, so who knows how it will turn out.
Eric
I haven't checked the gravity of the cider at all since fermentation began, and I haven't tasted it either, so who knows how it will turn out.
Eric