Can anyone tell me what is the white stuff on top of my cider, and if I'm condemned to the unimaginable sorrow of never drinking it? Overdramatic, I know. If it's the case, what can I do to avoid this next time?
Here's some info: I used crab apples from my tree, campden tablet for 48h, sugar to 1050 and used yeast Lalvin Champagne EC-1118. I let the fermentation start in the primary vessel (a large sanatized bucket) for 3 days, then transferred it to a carboy with airlock.
Once fermentation had nearly stopped, I racked off the sediment and have been letting it age since then (it's been just about 2 months now).
Thank you all for the help! Cheers,