AnAppleADay
Member
- Joined
- May 29, 2018
- Messages
- 8
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Hi folks, took a chance with a small batch of freshly pressed apple+pear cider and decided to let it ferment naturally. Acidity and sugar levels good, but 4 days later and no fermentation has begun.
Even worse, mould has started to form on the top. If I had more time, patience and apples I would ditch the whole batch and start again, but I've only had a chance to make two small batches this year and I'd like to save this one if possible.
This morning I removed the mould, poured the must through a fine sieve into another vessel and added meta.
Unfortunately I'm all out of wine and cider yeast, and the place in town I thought was a brew store is in fact a coffee store!!
Rather than drive two hours to the nearest brew shop, I was thinking perhaps I could pitch a small volume of cider from my previous batch circa 2 months ago into this must - perhaps that will help to kick things off? That previous batch I fermented to dry and bottled - no pastuerisation or meta added at bottling.
Any other ideas? Am I dreaming to think that I can even save this batch in the first place?
Even worse, mould has started to form on the top. If I had more time, patience and apples I would ditch the whole batch and start again, but I've only had a chance to make two small batches this year and I'd like to save this one if possible.
This morning I removed the mould, poured the must through a fine sieve into another vessel and added meta.
Unfortunately I'm all out of wine and cider yeast, and the place in town I thought was a brew store is in fact a coffee store!!
Rather than drive two hours to the nearest brew shop, I was thinking perhaps I could pitch a small volume of cider from my previous batch circa 2 months ago into this must - perhaps that will help to kick things off? That previous batch I fermented to dry and bottled - no pastuerisation or meta added at bottling.
Any other ideas? Am I dreaming to think that I can even save this batch in the first place?