Just making one of my first batches of cider and had a question or two to see how much trouble I am in...
I am brewing a batch of UV Pasteurized Cider picked up at the local farm. It was cold when purchased and it was at room temperature for a 3 days when they plastic jugs started to expand a lot - guessing due to wild yeasts and temperature. I then made the recipe when cider was at room temperature and definitely had wild yeast in there going crazy.
Is this a problem?
I made the following recipe -
5 Gallons of fresh cider
2 pounds of light brown sugar - stirred in
one pound of raisins - placed on top
Yeast is Lavlin v1116
Put the above in a 5 gallon better bottle and the yeast is going crazy - has expanded into my blow off topper a few times and had to clean out. This was made on Thursday night so this is going for 3 days plus.
Any thoughts if this will be good to drink? Any problems you could foresee?