mastfalk
DarthMalt
I need some help & direction on a batch of cider.
I'm new to cider making. I noticed some other threads with cider infections and read them, I just would like to know the proper steps to take to possibly salvage my cider.
I'm in the second month of secondary fermentation. In all three small carboys I've noticed a white powder on top of my cider. I used pasteurized apple juice and cider from a local organic farm. I did add pectin enzyme, but again - did not add any sulfites.
Can I salvage this? I have not tasted it and it is still sealed up from when I racked it. What steps can I take to fix this? Re-rack it and add sulfites? Not sure exactly what to do here?
I'm new to cider making. I noticed some other threads with cider infections and read them, I just would like to know the proper steps to take to possibly salvage my cider.
I'm in the second month of secondary fermentation. In all three small carboys I've noticed a white powder on top of my cider. I used pasteurized apple juice and cider from a local organic farm. I did add pectin enzyme, but again - did not add any sulfites.
Can I salvage this? I have not tasted it and it is still sealed up from when I racked it. What steps can I take to fix this? Re-rack it and add sulfites? Not sure exactly what to do here?