Recent content by Viking_Brewing

Not sure about the gravity, I seem to have lost my notes. But it tastes great!

I have a 5 gal batch of bitter brewing and there's a pellicle that's been building on top for almost three months. What should I do? Its been in the secondary since October.

Right. You think it'd taste any good?

I was wondering if maybe milk alternatives would work for something similar? Like vegan milk substitutes such as soy or almond milk?

OK, that's good advice. And I only used bakers yeast to see what it might be like. I'll do a big batch with good yeast :)

So I'm pretty new to cider making, and after screwing up a 10 gallon batch of mead, I decided not to take lot of risks until I know what I'm doing with cider. I bought some really cheap juice (75¢/L) that was preservative free, not from concentrate. I started with two 3-Litre jugs. In one I...

Here is an updated picture of the mold

I don't know why I waited either. I guess I got busy and forgot. Is it too late? Should I just toss it and start with new juice?

I haven't put the yeast in yet. Should I? I thought I dissolved them well but I'm not sure. Its room temp.

I haven't put the yeast in yet. Should I? I thought I dissolved them well but I'm not sure. Its room temp.

I haven't put the yeast in yet, should I? I thought I dissolved them well. Its room temperature. The lid is a little loose, but it can seal pretty well.

Here are some pictures of the problem

I'm very new to cider brewing, in fact this is my first real batch. I've got a 6 gallon pale of pule apple juice. I used Campden tablets but I haven't pitched the yeast. Not its been a few days since I put it in the pale and it looks like there is a little bit of mold developing on the top...

Is there a way to remove it? I just tried it and its pretty mediocre

I haven't tried, it looks to gross. Should I?