Can anyone please verify is this is mold?

[Dr_Hops]

...and does the cider need to be tossed.

-5 weeks in a primary (no secondary)
-dry hopped 2 weeks ago for 5 days.
-cider has sat in primary for 10 days since.

 

[S-Met]

Is it fuzzy?

Looks like wild microbes more than fuzzy mold. But pic is a little out of focus to me. How does it taste?

Side note, looks like way too much headspace for 5 weeks, may be a contributor to the pellicle.

 

[bracconiere]

how big is that bucket, or what size batch? looks like a lot of head space.....

edit: beat me to it.....

 

[Dr_Hops]

It's a BSG 6.5 gal with 5 gal of cider.

 

[Dr_Hops]

Is it fuzzy?

Looks like wild microbes more than fuzzy mold. But pic is a little out of focus to me. How does it taste?

Side note, looks like way too much headspace for 5 weeks, may be a contributor to the pellicle.

Didn't taste it yet.

 

[Dr_Hops]

Additional photo

 

[Dr_Hops]

It tastes good, but is sour.

 

[Dr_Hops]

This is what it looks like after I took a sample from the top

 

[S-Met]

Looking at both pics,looks like a pellicle which most likely means wild microbes in the fermentation.

Sour/tart may be from lack of sugar.

I am assuming this is store juice or orchard juice for drinking, not cider making blend. Not uncommon for a tart finish as there is no sugar and low bitter/sharp/tannin flavors to balance the acid.

 

[Dr_Hops]

my local homebrew shop had a cider buy, so it's pressed juice from a nearby orchard.

 

[Dr_Hops]

I am going to keg it unless I hear from you otherwise that I definitely should not.

 

[S-Met]

I definitely would. Retaste once cold and carbed. You can consider adding 1-2 quarts of juice of choice if keeping cold(preservatives are ok at this point) at kegging, or add a splash of juice to each pour if it's still too tart.

 

[Dr_Hops]

Great. Thank you for the help. I appreciate your time.

 

[AzOr]

Keg it. I’ve had a pellicle several times With pressed juice cider. I dosed with campden before kegging. No off flavors that I detected. But once I saw the pellicle I didn’t let it sit for too long.

 

[dmf38]

Mine usually have some of that, but I don't think it's mold. But it's never been a problem and my cider tastes great.

 

[FunkyMunk]

I had that once, didn't know about oxidation back then and the cider started out "sour" and got worse over time, and eventually became undrinkable. I actually kept a little and made mustard with it and that was not bad.