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Black skin when mature

Discussion in 'Cider Forum' started by not_a_complete_amateur, Jul 2, 2016.

 

  1. #1
    not_a_complete_amateur

    Member

    Posted Jul 2, 2016
    Hi to all. I have a problem. I thought I would have a go at making pear and apple cider. Fermenting went well, bottling was fine. After 3 months in the bottle I noticed pectin haze, but it tastes ok and the alcohol is high enough that I can't see it after a bottle or two. 7 months after bottling and the cider has formed a thin black skin on top, which stains the bottle for 3-4mm above the skin. What is it?
     
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  2. #2
    Yooper

    Ale's What Cures You! Staff Member  

    Posted Jul 4, 2016
    I have no idea, but it doesn't sound good. Mold is usually white, and it sounds as if there was nothing in the must to make a dark skin (like blueberries). It sounds like a big issue.
     
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  3. #3
    not_a_complete_amateur

    Member

    Posted Jul 4, 2016
    talked to a few people, consensus seems to be cells dying and floating to the top due to incomplete secondary fermentation. not toxic, and flavour has only got better
     
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  4. #4
    TeeJo

    Well-Known Member

    Posted Jul 8, 2016
    Sounds like "turn the bottles upside down in their boxes" to me! :)

    TeeJo
     
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  5. #5
    MindenMan

    Well-Known Member

    Posted Aug 11, 2016
    Herein lies the problem: you say it tastes even better now than it did before, great, can you repeat this same "problem" next batch?
     
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