Cider and sulfites!

[Kwitty]

I made a batch of hard apple cider from local unpasturized juice. First time! It's in the primary fermenter now and about 2 weeks in. Today I noticed a thin layer of haze across the surface of the fermenter. It then dawned on me I didn't sulfite the juice before pitching. I think I now have wild yeast and/or bacteria taking over. The original yeast was EC1118. Am I screwed? Any thoughts? Thanks!

 

[z-bob]

EC1118 should kill any wild yeast; I don't know about bacteria. I've never sulfited any of my cider, but I use pasteurized juice.

Maybe add sulfites when you transfer to a secondary? That also gives you a chance to taste it.

 

[Maylar]

EC-1118 would have killed any wild yeast, but there is a chance of bacteria turning your cider into vinegar. What does it smell like?

Edit: Bob beat me to it.

 

[Kwitty]

Smells like apples not vinegar at the moment.

 

[z-bob]

It will not turn to vinegar even if it's contaminated with vinegar bacteria (which it probably is) if oxygen cannot get to it. So that's one less thing to worry about; just make sure there is almost no empty space at the top of the secondary, and use an airlock.

 

[Kwitty]

Ok. Thanks z-bob. I can purge the space with co2 from my tap system. I assume it will change the flavor profile a bit. Any idea if this is good or bad or just a wait and see?