mold? am i just crazy?

[BUSHCRAFTBASICS]

hey guys and gals!

for my first cider experiment I wanted to go super minimal, here's the scoop:

I took (1) 32oz bottle of organic unfiltered apple cider and added a quartered organic apple that I let brown on the counter for a few hours and a handful of raisins. I then put a balloon on the top for an air-lock. The way I figure it the wild yeast should ferment the cider and the balloon should simply inflate with the co2 that is off-gassed by the process. when the balloon stops inflating and begins to deflate the fermentation process should be complete.

Am I wrong?

Now, I have had this in my pantry for about a week or so and everything seems to be going fine (balloon is starting to inflate) when low-and-behold this morning I see blue/green mold forming on the apples that are floating on the top. Is this cider experiment shot? It was my understanding that mold could not grow in the absence of oxygen. Should I pull out the apples pour off the mold and top-off the bottle with water? Maybe add some sugar?

What say you?

 

[caseymac91]

I've heard wild yeast is a gamble. You could try to save it, but the mold might just come back. If you want to go with wild yeast again, don't bother adding an apple. I'd say buy some wine or ale yeast, it will start to ferment faster and overpower wild nasties.