The film on top of my secondary is something I am familiar with, but this looks a bit funkier than I am used to. I added pureed and heated nectarines and boiled lemon iced tea my wife didn't like. I thought I killed all bugs.
I thought so, but the light spots scared the hell out of me. Thank you.Not mold, that is a pellicle.
A pellicle is a film (or "velum") that can form on the surface of a fermentation. It is created by some types of yeast and bacteria, when oxygen is present. A pellicle may be white, off-white, or clear and it generally has a powdery, waxy, or slimy appearance, often with bubbles or wrinkles...modernbrewhouse.com
No, but it could be one of the reasons for the contamination.I tasted no souring, no diacetyl, no acetaldehyde. Could it be because I still use Baker's yeast?
No, but it could be one of the reasons for the contamination.
I'd bottle it- BUT keep those bottles safe in a plastic bin. Maybe put one in a plastic soda bottle, to monitor any fermentation starting up.
It could be something as innocuous as brettanomyces (brett) which may give that classic brett flavor, or something like wild yeast that will ferment it completely.
Be careful trusting those random online articles that provide zero scientific references. They tend to just regurgitate dogma, often incorrect. For example, there's no evidence that Lactobacillus forms a pellicle.View attachment 687504
I will test it in a few days.
I actually bottled 12 1 liter Seltzer bottles. I ran out of bottle caps and started using my other love because I've always got Seltzer bottles. It's easy to tell when it's bottle conditioning because the bottle will feel pressurized.
I didn't want to risk this one with glass and if it's an infection, I don't want to let it safe more than a few weeks.
Thank you for the advice.