Hi everyone,
I'm looking for a second opinion if my cider is still drinkable?
I've seen a white hairy mold-like area floating on the surface of my cider.
Originally the fermentation hadn't started but instead I found the white stuff (don't have pictures unfortunately).
-I didn't want to throw away the batch so scooped away the "mold" and I repitched some yeast. This time the fermentation took off and went all the way (last density measurement was 1.001). From those reaings I should have an alcohol percentage of 7%. After 1 week I opened the lid and no new "mold" had grown.
-I tasted at this stage and it tased sour but not more than I had in previous (20x smaller) batches of the same recipe and juice. It didn't make me sick or anyting. I have a strong stumach so the live yeast usually doesn't bother me.
After that I racked into the secondary vessel with some extra sugar and topped up with more juice. Whichi is bubbling away right now.
I sanitized all gear before using. Still I'm worried I may have wasted a batch. Which is ainful since I spent 5 months practicing on smaller (1.5l) batches and now finally thought I was readyto go for a real batch of 30l.
Any advice would be appreciated.
I'm looking for a second opinion if my cider is still drinkable?
I've seen a white hairy mold-like area floating on the surface of my cider.
Originally the fermentation hadn't started but instead I found the white stuff (don't have pictures unfortunately).
-I didn't want to throw away the batch so scooped away the "mold" and I repitched some yeast. This time the fermentation took off and went all the way (last density measurement was 1.001). From those reaings I should have an alcohol percentage of 7%. After 1 week I opened the lid and no new "mold" had grown.
-I tasted at this stage and it tased sour but not more than I had in previous (20x smaller) batches of the same recipe and juice. It didn't make me sick or anyting. I have a strong stumach so the live yeast usually doesn't bother me.
After that I racked into the secondary vessel with some extra sugar and topped up with more juice. Whichi is bubbling away right now.
I sanitized all gear before using. Still I'm worried I may have wasted a batch. Which is ainful since I spent 5 months practicing on smaller (1.5l) batches and now finally thought I was readyto go for a real batch of 30l.
Any advice would be appreciated.