So the past two times i've made to five gallon batches of apfelwein, one of 5 gallons has become infected. The first time I didn't notice until after bottling and it tasted terrible, like the yeast had a awful aftertaste and smell (EC 1118). Each bottle had bumps on the yeast cake, about the size of bb's. This looked much different than any beer yeast cake and kinda looked like a petri dish. NOW, my carboy with 2month old apfelwein is developing and growing these same bumps on its yeast cake. Is this autolysis? It seems to be yeast derived and not a sanitation issue. Especially given the time it takes to show signs. Any thoughts?