That really really looks like mold.
That is mold. That batch needs to be dumped. Yikes!
That really really looks like mold.
That is mold. That batch needs to be dumped. Yikes!
yup. and look at that SCOBY/mother under the surface...That really really looks like mold.
are you saying you followed the same process as her, or that her wines had the same green floating stuff on them?Was talking to mum who used to make wine and she said leave thats the way she always did it. Never had any issues with the taste of her wine. The bucket is brand new.
Was talking to mum who used to make wine and she said leave thats the way she always did it. Never had any issues with the taste of her wine. The bucket is brand new.
Victoria Plum sitting 2 weeks. Using old book and says to strain and add yeast etc after 10 days not sure if I should let it sit till a good covering or start straining etc now
Victoria Plum sitting 2 weeks. Using old book and says to strain and add yeast etc after 10 days not sure if I should let it sit till a good covering or start straining etc now
looks like you could eat that with a spoon!
It's my first big batch of sour, I've done a couple 1 gallon batches and some brett saisons. I think this is what being a parent must be like, I'm just so proud of the little guy.
Maybe pectin from the cherry purée? I'm not sure, never used it myself. Was the fruit and juice pasteurized before adding?
couldn't tell ya, because i don't smell (or really do anything) to my beer once it's been bugged. i primary with sacch, transfer to secondary (fill carboy up to the neck), add bugs, seal, and leave it the hell alone for 9+ months. so if there is any smell development before a pellicle appears, i wouldn't knowAnybody have a funk situation that didn't smell super nasty prior to the pellicle?
So I found this in a cup of beer that got left in the home office a.k.a. my dog's bedroom. It sat out for two days before I went back in there and this is what I saw.
Highly likely that's acetobacter
Hey folks, I brewed a 1070 saison 3 months ago and pitched dregs from Hill Farmstead Dorothy and Anchorage Mosaic Saison alongside the sacc yeast and it now how this beautiful, veil like pellicle on it. Is this a pure brett pellicle or do you think that there are some other critters in there? Tastes super fruity, no sourness and gravity is currently 0.998.
you cannot ID what bugs are present based on the appearance of the pellicle.Is this a pure brett pellicle or do you think that there are some other critters in there?
fruity + no sourness would imply brett only... but who knows what lurks beneath. if you like how it tastes, and seems stable, package it up and drinkTastes super fruity, no sourness and gravity is currently 0.998.
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