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Old 10-22-2012, 07:26 PM   #1
ItsRoz
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Oct 2012
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I noticed these white rings around the neck of my tertiary bottles... They're each one gallon and there are 4 of them.
At first it looked like condensation but upon agitation I can actually almost flake it off. What is this crap and how do I get rid of it
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Old 10-22-2012, 07:27 PM   #2
ItsRoz
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Oct 2012
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On further inspection it's definitely not just a ring aroun the neck but a thin film across the surface of the liquid

 
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Old 10-22-2012, 11:11 PM   #3
gcastrat
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May 2012
Plainfield, Indiana
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If it's ready to rack, I'd rack it off that stuff and top it off. If you haven't added k-meta then do so. Sometimes if fermentation is completely done you may wind up with acetobacter (vinegar) that will rob you of your alcohol slowly. This usually doesn't mean the cider is undrinkable but may get more tang to it. I had something that looked like this but it went away after i racked and topped it off with co2. Did you use unpasturized cider?

 
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Old 10-23-2012, 02:54 AM   #4
ItsRoz
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Oct 2012
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Unpasteurized and I'm trying to remain organic so I'm gonna avoid kmeta... So I racked one out, topped It off I zero headspace in a fresh sanitized glass jug, another one I just topped off and one i left alone, and the other I planned on bottling ASAP. Just trying to cover the bases so at least some is saved and so next time I know what's most efficient.

I also went out to. The beer store and got "brux" which is an ale made with Brett in the bottle, and also jk scutty nose farmhouse apple cider (I know I'm butchering that name I'm just too lazy to look at the bottle) to try to develop my palate for the off flavors I would expect a Brett infection or wild yeast to impart.
In all I'm not AS upset as I was when I saw it I just am convinced its a lacto infection, and my cold crashed portion was unaffected.

 
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Old 10-25-2012, 07:15 AM   #5
ItsRoz
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Oct 2012
Posts: 27

Update: zero headspace appears to be no change, both ones that I topped off (one racked to sanitized unused jug and one just topped off) with cold crashed uninflected cider now seem to be infected again with the same small film in the air-cider interface... What do I do, really don't wanna waste the entire batch, I already set aside one of the infected gallon jugs to see what happens untouched

 
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Old 10-26-2012, 01:46 AM   #6
DaBills
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Mar 2010
Rochesterish
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4 gallons? Drink them ASAP, clean and sanitize containers, try again.
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Old 10-26-2012, 01:54 AM   #7
ACbrewer
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Jan 2011
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If you don't want to go chemical, you have to go heat - you need to pasturize those bottles. I'm not totally sure on temps/times, but if you have a 4 gallon pot, you can put some water in it and then make like you are canning. heat it up, and put in your gallon container gently.

This guy here http://www.homebrewtalk.com/f32/easy...g-pics-193295/ does it with bottles and pasturizing. I think he does 10 mins starting at 190 and letting it cool from there.

 
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Old 10-26-2012, 04:36 AM   #8
ItsRoz
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Oct 2012
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Good idea, the ones where I'm not gonna let the infection progress are scheduled to be pasteurized...
Really curious what the one I'm lettin go is gonna taste like, any ideas? I still haven't opened the top since I racked to tertiary, will the intruder eventually run out of oxygen and die off?

 
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Old 10-26-2012, 08:24 AM   #9
BoomerCreek
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Sep 2010
Santa Cruz, CA, California
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It could be a yeast film. I've seen some of my ciders manifest this in the past and I've kegged and bottled with no ill effects.
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Old 10-27-2012, 02:17 AM   #10
gcastrat
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May 2012
Plainfield, Indiana
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You haven't tasted it - really?

Best thing to do would be to keep some campden tablets (k-meta) around and if it tastes or starts to look weird give it a hit of that and bottle it in 24 hours. If you have some on hand you can fix problems with it. I wouldn't fear sulfites, just like I don't fear the foam of StarSan. Adding it prior to fermentation will cause rhino farts and youll need to age 3 or more months. But it will be more stable for the long run. I would never pasturize for the dry ciders that I make, but some people do it for sweeter ones to stop the fermentation..

 
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