mould in the wilderness

[divrack]

hi. i recently juiced a bunch of apples and split the batches, one 5 gallon sat awaiting campdens and cider yeast in the cold, but the other i left in the warm to ferment wild. i noticed some mould growing on the bits of solid matter floating on top, now it looks like a kreausen like thing is starting to form so i assume fermentation has started, but the mould is still growing on this, would anyone recommend racking out from under the mould or just letting the fermentation continue and forgetting about it in the hope that once co2 starts kicking out the mould will stop growing and not affect the taste much?

 

[Coolcanuck]

would anyone recommend racking out from under the mould or just letting the fermentation continue and forgetting about it in the hope that once co2 starts kicking out the mould will stop growing and not affect the taste much?

Did you add any yeast at all or is this just a bucket of moldy fruit and water? Sounds like a fowl tasting brew to me,you could scoop the moldy fruit bits off and pitch some cider yeast and see what happens.

 

[Maylar]

It's recommended to use 1/2 dose of campden (k-meta) when doing a wild ferment. That'll kill the bacteria but not the yeast. I think I'd do that now - worst case is you'll have to pitch your own yeast.

 

[divrack]

no but apples contain a lot of yeast and its a pretty common technique to let them initiate the fermentation. Anyway, as i say im sure the fermentation is starting now as the sediment is being brought to the surface much like a beer kreausen, but im just wondering whether it would be a good idea to scrape off the mould now or rack off from under (maybe oxygenation prob?) or just wait and see.
Ive no interest in adding any cultured yeast to this batch as im doing that with another batch ive added sulphites to as i mentioned and part of the fun is playing about with methods.
Also some of the apples in the wild batch came from an old convent so i assume they are full of nunny goodness and light, nothing too evil.
Although i do remember apples featuring in christian mythology as being a bit suspect?..

 

[divrack]

It's recommended to use 1/2 dose of campden (k-meta) when doing a wild ferment. That'll kill the bacteria but not the yeast. I think I'd do that now - worst case is you'll have to pitch your own yeast.

yea i had read something about that. might be an idea but im not entirely against bacteria, they can spice up the mix.. i just dont want the mould..

i think ill just scrape it off now and hopefully the co2 will keep it away. if it comes back i might take up your suggestion however, cheers!

 

[madscientist451]

Go ahead and rack off the cider, oxidation isn't an issue at this point.
Many cider makers, including commercial producers, use wild fermentation without any chemical intervention. Use your taste and common sense when its done. If its smells bad or tastes bad, dump it.

 

[divrack]

Go ahead and rack off the cider, oxidation isn't an issue at this point.
Many cider makers, including commercial producers, use wild fermentation without any chemical intervention. Use your taste and common sense when its done. If its smells bad or tastes bad, dump it.

i already skimmed off the surface stuff, and now a couple hrs later more of the sediment has been brought to the surface and it too looks like it has a couple of small white mould dots on it, so im wondering, given such a short timeframe it it perhaps isnt mould after all but some quality of the apple sediment? im familiar with beer kreusens etc but this is different. just very small slightly fluffy looking dots that seemed to develop.
hmm. considering there were none an hour ago it seems strange.