Is racking under the infected cider okay

[Skuee]

https://goo.gl/photos/qFMtG9if9zP6iJiv9

https://goo.gl/photos/p9R8L3nfz7RWEBW47

So I had a bit of an infection start in both of my ciders this year. Was a bit lax for a few months with airlocks, etc. As long as when I go to bottle the ciders/rack them to the bucket. And I leave about an inch at the bottom of the carboys the racked cider should still be okay right?

I'll probably add some campden tablets, and sorbate to the bottling bucket to be safe.

 

[madscientist451]

First thing I'd do is use a wine thief and pull a sample and taste it... vinegar taste? Sorry no hope, except to use as vinegar. Tastes ok? in that case I'd rack to another carboy and go from there. Good luck!

 

[DrKnow]

You can't rack from underneath an infection. If there's wild yeast and bacteria in there, it's all throughout the batch. You will have to go by taste. If it tastes good, package and enjoy. You may get lucky. I would be cautious about using any plastic gear that touches that stuff from this point forward (hand it down for your sour/funky stuff and buy new for the clean batches). Good luck.

 

[Skuee]

Thanks for the responses, I'll get a thief ready and pull the samples today.

 

[Skuee]

I'm 1 for 2. The dry, english style cider will make it. The one with the Wit yeast sadly is already going to vinegar territory.