Mold or Malolactic fermentation?

[Krister Johansson]

I had 16L cider on secondary, after 8days a thin light film was detected. I store it under airlock in a demijohn (not filled up...)
The pH is 3.2 and I have added malolactic culture from Wyeast after primary.
It smells normal.
Can i wait for one or two month for MLF or should I move to a clean vessel and add

campden tablets?

Krister Johansson / Sweden

 

[RPh_Guy]

It's not mold.

Was the juice pasteurized?

 

[Krister Johansson]

It's not mold.

Was the juice pasteurized?

No, It was apples from local gardens. I used Mangrove Jacks Cider yeast M02, but was hoping for a slightly more wild fermentation, therefore I used half dosage of campden tablets before primary fermentation.
Fermentation worked out well (from sg 1.050 to 1.000) Now I really want to reduce the acidity by MLF, but I dont wanna risk it to be vingar.

 

[RPh_Guy]

Can you top it up with juice or cider?
Otherwise I recommend you just leave it alone. Keep it closed.

 

[Krister Johansson]

Can you top it up with juice or cider?
Otherwise I recommend you just leave it alone. Keep it closed.

Thanks!
I think I just leave it then. Maybe it son will start producing CO2 from the malolactic fermentation.

 

[MarkKF]

Not an expert but from what I’ve read a commercial yeast will quickly over power a wild yeast. It’s like Superman meets the Incredible Hulk.

 

[Krister Johansson]

Not an expert but from what I’ve read a commercial yeast will quickly over power a wild yeast. It’s like Superman meets the Incredible Hulk.

Yes, maybe youre right. This is not a "killeryeast" so im still hoping.

 

[Sequoiacider]

Not an expert but from what I’ve read a commercial yeast will quickly over power a wild yeast. It’s like Superman meets the Incredible Hulk.

That is a terrible analogy. The Hulk is one of the most powerful beings in the Marvel Universe, while superman is one of the most powerful in the DC Universe. I believe that is the opposite of the point you were trying to make, which is that the powerful commercial yeast will easily overpower the weaker wild yeast, which is very true. Most likely any qualities from the yeast in the finished cider will be a result of the M02 rather than wild yeast.

Regarding the film, that looks like a pretty normal film that you will find hundreds of examples of on this forum. No worries, it is not mold. There is no reason to rack the cider again right now which would potentially reintroduce oxygen.

Regarding MLF, my understanding is that it takes quite a while (months), and is slow enough that there will most likely not be any perceptible airlock activity, even as it is proceeding successfully.

 

[MarkKF]

Sorry if I wasn’t clear. I meant commercial yeast is a combination of Superman and the Hulk - out of this world strength plus human engineered strength.

 

[Sequoiacider]

Lol, now I get it. In that case, it is an excellent analogy.

 

[RPh_Guy]

Not an expert but from what I’ve read a commercial yeast will quickly over power a wild yeast.

Don't be so quick to discount the effects of wild microbes.

• Wild yeast and bacteria can quickly produce flavor during the Sacc lag phase, depending on temperature and other factors.
• Some bacteria can interfer with the Sacc fermentation, causing it to be sluggish.
• Post-fermentation, yeast and bacteria can produce acetic acid, ethyl acetate, and possibly other off-flavors.
• Brettanomyces can radically transform the ester/flavor profile post-fermentation.
• Bacteria performing MLF will change both the acidity and the flavor profile.

 

[Krister Johansson]

2 weeks on secondary, bubbles on the surface and excess pressure in demijohn.