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Old 08-20-2011, 11:51 PM   #1
Nov 2009
Birmingham, England
Posts: 904
Liked 13 Times on 11 Posts

First of all - apologies, I know it's probably fine. I'm not a big believer in infections, but I'd still like to know what this is.

Second - due to a lack of equipment I had to swap out the airlock on one cider (#1, finished fermenting, clearing) to another (#2, fermenting now) for a night. I plugged #1 up with kitchen roll instead and got to the HBS as soon as possible.

Upon returning, the cider had a film on the top of it that sort of dissolved in as I shook it. I've attached a sanitized airlock back on and again, I'm waiting for it to clear. Ingredients;

Apple Juice
Burnt Honey
Montrachet Wine Yeast
Wine & Beer Finings

Any ideas?

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Old 08-21-2011, 12:24 AM   #2
Jan 2011
Fredericksburg, VA
Posts: 1,735
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Old 08-21-2011, 12:45 AM   #3
Sep 2008
Finger Lakes
Posts: 752
Liked 6 Times on 6 Posts

Did you take readings? Are you sure it was done fermenting?
"Your HYDROMETER is the only BEST indicator of fermentation activity. Nothing else is accurate or consistent"...Revvy

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