Hi All,
Recently I used Pectin Enzymes to help some apple pulp release more juice. I had to leave the pulp for 48 hours in sealed containers before squeezing it. I went directly to fermentation and did not use Campden (stupid).
Now, post fermentation, I see some suspended solids about 5 mm below the cider level. I'm not sure what it is but I suspect mold.
1) Is there any way of knowing for sure?
2) Is there anything I can do? Filter through coffee filter etc...?
3) Is it going to give me a bad stomach or kill me?
I'm quite keen to make this drinkable as it took ages to hand squeeze this albeit small batch.
Thanks for any advice@!
Iz
Recently I used Pectin Enzymes to help some apple pulp release more juice. I had to leave the pulp for 48 hours in sealed containers before squeezing it. I went directly to fermentation and did not use Campden (stupid).
Now, post fermentation, I see some suspended solids about 5 mm below the cider level. I'm not sure what it is but I suspect mold.
1) Is there any way of knowing for sure?
2) Is there anything I can do? Filter through coffee filter etc...?
3) Is it going to give me a bad stomach or kill me?
I'm quite keen to make this drinkable as it took ages to hand squeeze this albeit small batch.
Thanks for any advice@!
Iz