I made a cider/perry in December of 2010 from pears grown on my parents land and pitched a vial of trappist ale yeast. Fermentation was VERY slow moving. In the beginning of February, a pellicle had formed. I have let it ride since then and pulled a few tastes. I'm no expert on the matter but through a bit of research and deductive reasoning, I'm quite certain I picked up brettanomyces(bubbly pellicle), pediococcus(slime like ropiness), and probably acetobacter as well(thin white rubber-like circles on surface).
I would let it ride further but the possible acetobacter concerns me. The tartness is about where I want it. I intend to bottle half of the 4 gallons, and save two for blending with other beer.
How should I go about ceasing the bugs? Would adding crushed campden tablets be the most appropriate solution?
I would let it ride further but the possible acetobacter concerns me. The tartness is about where I want it. I intend to bottle half of the 4 gallons, and save two for blending with other beer.
How should I go about ceasing the bugs? Would adding crushed campden tablets be the most appropriate solution?