Infection? Pectin growth ? Wtf ?

[BostonianBrewer]

Looked at my one gallon batch of 100% brett cider today and saw this ... What is it ? { batch is only about 5 days old and that wasn't there the other morning when I took a peak



Wtf?

 

[hitthewall79]

IT'S ALIVE!!! I would go with an alien wine baby... Yup, defiantly an alien wine baby....

 

[BostonianBrewer]

It's cider

 

[LandoAllen]

It's pectin. No worries. It has globbed together and CO2 bubbles have made it raise to the surface.

 

[BostonianBrewer]

Thanks lando , is it a sign the Bret is kicking in and also will it settle out at the bottom ?

 

[BostonianBrewer]

Updated photos

 

[TheClairvoyant138]

Kill it....with fire, it's the only way!

 

[LeBreton]

+1 to pectin.

 

[LandoAllen]

I can't say if it is due to the Brett but I do know that ciders that have high pectin content do this sometimes. It's not bad. And it probably won't settle to the bottom so just rack to a secondary carefully.

 

[hitthewall79]

After the new pictures, I believe I'm the winner in calling what it was

 

[GrizzlyGremlin]

Give her a taste. An infection will make your cider taste like drinking sulfurish burnt gunpowder sour tart sharp. Its very noticeable when a cider turns bad. Ive never seen anything like that tho. Its horrendous. Idk i mite dump that one.. Just because it looks so crazy

 

[BostonianBrewer]

All the other various batches I brewed look fine Some are hazy and some are clear but this one takes the cake for weirdest thing ever . I'm going to let it finish fermenting taste it put it into secondary and see how it tastes in a month or so. On a side note I am very anal with sanitation but some of my other batches that are only a week or two old taste yeasty and or sulfur-ish any idea why they taste as such ? Or are they just still way too young to tell how they will end up

 

[Retrofit]

Brett develops a pellicle, look up some images on line. Yours could be a combination of pectin clumping and pellicle from Brett. A previous poster talked about sour and tart flavors. I agree these are consistent with brett or wild yeast, I personally think that's a good thing. It needs time to blend and mellow, but I think Brett compliments cider well and I would argue it is more similar to the traditional ciders made on farms (by wild yeast) than the neutral champagne and mead yeasts we've gotten use to. I say it's fine, give it time, rack it twice. I typically let my Brett items run 3 months (with a pellicle) before I rack them.

 

[LeBreton]

Seriously, it's just a pectin gel forming. Not an infection and has nothing to do with brett (which I also think works well with cider).

For more info & pictures, look up 'keeving'.

 

[Retrofit]

Seriously, it's just a pectin gel forming. Not an infection and has nothing to do with brett (which I also think works well with cider).

For more info & pictures, look up 'keeving'.

I agree it's pectin. I guess when I was posting, I was thinking *if* it was Brett/an infection, it's still a good thing.

Don't worry, rack carefully. You're fine.