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Miraculix and RPH are correct. If it is white and is a film, then it is probably just some floating yeast cultures, which are not a problem. If is is hairy or fuzzy or dark or green, then you have a problem. A picture would definitely help.

A bit bland is not too surprising considering the fact that you were using juice from concentrate. It will improve once carbonated though. I generally find most ciders to be much more pleasing after they are carbonated. There are numerous effects that the CO2 has that affect the taste: -...

By the same logic, there is no evidence that it is bad to wash bird poop, dirt, earwigs, and other debris from the apples prior to pressing. I don't find the step of spraying my apples to be particularly difficult or time consuming, and it works well for me. I'm not sure where you are getting...

The cideries I visited only sell fermented cider, they do not pasteurize prior to fermenting, but they do use sulfites. The orchard sells unpasteurized juice. I always set aside a quart or two when pressing for immediate enjoyment of that delicious sweet fresh unpasteurized nectar. Soo yummy...

I've been washing my fruit prior to pressing ever since I started. The commercial cideries I have visited as well as the local orchard that presses apples all wash their fruit prior to pressing. I figure they know what they are doing, so I wash mine as well. And yes, RPH is correct about temps...

Welcome to the hobby! Definitely a lot of fun, especially when you get to drink the results of your labor. Yes, you can use a juicer. When you start doing larger quantities you will probably want something bigger like an actual apple press, but for just one gallon a counter top juicer will work...

Welcome to the club! It's a very fun hobby. Looks like you are at an excellent starting point. 1) Yes, freezing the juice is the preferred method for keeping it without changing the flavor. If you don't have enough freezer space you can heat pasteurize, but that does affect the flavor. As long...

Definitely too much campden, looks like three times as much as necessary. You may want to do a "splash rack" before re-pitching. To do this you siphon your juice out of your container into another container. Set the siphon to that it is emptying into the receiving container near the top and is...

I've been brewing and bottling for years and am (finally) getting ready to order what I need to start kegging my brews. I have a couple questions to help ensure that I order everything I need on the first try. A few details that may be useful: - Cider will be uncarbonated when filling keg. -...

True. My assumption is that since wild fermentation never started with the pear batches I tried, the oxygen present in the headspace never got pushed out, which is why it ended up as it did.

When I have made Perry I left it as 100% Pear with no other fruits, and I found the results to be excellent. Much better (in my opinion) than commercial Perrys that I have tried. My wife also hates eating pears, but loved the Perry. I noticed you plan to try to have some of it as Natural...

The brown film is Krausen and is perfectly normal. With highly active fermentations the small amount of headspace you have in that bottle could cause krausen to push through the airlock. I typically give a little more headspace during primary. Yeast can't read a calendar. It is very possible...

The primary reason I add fruit at the start is that I believe having the most active fermentation happening on the ground fruit helps to extract the flavors. It also allows me to give extra clarification time, since the addition of ground fruit requires this if wanting a transparent end product...

It's like a completely different world. Instead of using your muscle power to turn a big ratchet screw, you simply turn on the tap water to inflate the bladder and the Juice just stats flowing. Looking at that grinder gives me ideas. It definitely looks like it would benefit from some sort of...

1) Yes, the different fruits you add will be the only contributing difference, but the fruits could have other effects. For example, Bananas have a pH of 4.5-5.0. Depending on the pre-addition pH of your cider and how much fruit you add, the Bananas could bring your final pH above 3.8, which is...

Looks like you got your decimals off. Starting Gravity for most apples is 1.050-1.060. Tobor: You'll see an adage around these cider forums: "Sweet and Still is easy, Dry and Sparkling is easy. Sweet and Sparkling is difficult." The reason for this is that is you want sweet cider, you need to...

Yeah, with that much added sugar, honey and maple I'm surprised your SG was "only" 1.080. I calculate that much added sugar should actually put you closer to 1.100, which would mean 12% ABV with a FG of 009. I typically don't add any extra sugars to my starting juices. This puts my SG typically...

Actually, it it good to let apples sit for a week or two after picking before pressing. This is known as "sweating" the apples, and results in better yields. The time also allows the Apples to convert Starches into Sugars, increasing the Gravity of the juice a little. Just be sure they are in an...

Sounds like a potentially delicious cider you've got going! You may want to wait a little longer before bottling. If you bottle at 1.009 you have a very good chance of ending up with bottle geysers, even without adding any FAJC. Bottling at 1.009 will produce nearly 4 volumes of CO2, and if you...

The wild yeasts should survive the freeze without problem. Regarding a starter, I've done many successful wild ferments and have never bothered with a starter. For me, wild fermentation typically begins between 2 and 5 days after pouring the juice into the fermenter and putting the airlock on...