Black skin when mature

[not_a_complete_amateur]

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?

 

[Yooper]

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?

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.

 

[not_a_complete_amateur]

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.

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

 

[TeeJo]

Sounds like "turn the bottles upside down in their boxes" to me!

TeeJo

 

[MindenMan]

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