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Old 10-13-2012, 09:42 PM   #1
matrim
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Sep 2011
watsonville, california
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I decided today would be as good a day as any to bottle three of my 1 gallon batch ciders that have been doing their thing in a closet for the past 7 months.

I moved one to the kitchen and noticed there was a white/grey film on top, and it dropped like a rock (in pieces) during the movement.

The first picture shows what's left of the film on the top. The second shows the chunks that fell to the bottom.

Is everything ruined forever?

Mold, bacteria, woken yeast?

I have very little experience with this, and am worried I might have lost a batch. Can anyone help?
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Old 10-14-2012, 01:20 AM   #2
LeBreton
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Definitely bad. Could be any number of infectious bacteria. If you want to save the batch, rack out from underneath the film and add at least 50ppm of sulfites to combat further infection. In the future minimize headspace.
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Old 10-14-2012, 01:38 AM   #3
matrim
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Sep 2011
watsonville, california
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Bummer. Thanks for the reply.
I'm planning on pasteurizing right after bottling. Do I still need to add sulfites or will the pasteurization be enough?

 
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Old 10-14-2012, 01:57 AM   #4
LeBreton
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Pasteurizing will kill all microbes but that is still days away, even after you bottle. Better to inhibit microbial growth before bottling rather than let them run amuck on your cider before addressing the issue.
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Old 10-14-2012, 10:37 PM   #5
matrim
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Sep 2011
watsonville, california
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Could the bacteria have produced any byproducts that could potentially hurt me? Or are the bacteria that grow in this type of medium generally harmless? I am bottling and pasteurizing today as I intended to make these ciders still. Thoughts?

 
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Old 10-14-2012, 10:42 PM   #6
Yooper
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Quote:
Originally Posted by matrim View Post
Could the bacteria have produced any byproducts that could potentially hurt me? Or are the bacteria that grow in this type of medium generally harmless? I am bottling and pasteurizing today as I intended to make these ciders still. Thoughts?
It won't hurt you. It may affect the flavor, but it won't be harmful.

Make sure your fermenters are always topped up, with no headspace, to prevent this from happening.
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Old 10-15-2012, 11:40 PM   #7
matrim
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Sep 2011
watsonville, california
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Thanks for the help. They smelled good so I hope all is not lost. Take away: always keep topped up! got it.

 
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