White surface growth on primary

[cbzoli]

Hey all- longtime lurker, have learned a ton thanks to you all.

Second year brewing, tried to add in some wild blackberry to a small 3gal batch of cider and..... fear it is not going well. Primary seemed going well, then day 3-1/2 at 55-60F have these large bubbles with a white film forming. Siphoned it off last night circa 11am, cleaned and sanitized, more metabosulfite and reset it.... white growths already back this morning as I headed to work at 7am- fearing the worst.

Sorry for the poor photo quality as I ran out the door- can see it most right at the interface of flat liquid surface and the curvature uptake of the bubbles.

Taste test last night was fine, fermentation already going this morning again. Just used to smaller/finer surface bubbles and solid crust/cake, not the large bubbles and certainly never the white film. Try to siphon again? Any other tricks?

Thanks and Happy Gobbler’s Day!

 

[IslandLizard]

Looks like you've got an infection going on, which is forming this "slimy" pellicle on top, hence the large bubbles and white film. The pellicle is a side effect of what's going on underneath, and harmless.

The infection consists of bacteria or wild yeasts living inside your cider, together with the yeast. The yeast may ferment concurrently, but one of them will win the battle and persevere. Chances are your cider will become increasingly sour, not much you can do about it. It's very possible the blackberries brought in the infection.

This does not mean your cider will be undrinkable, or dangerous to your health. It will be sour and different.

 

[MarkKF]

This is why some folks soak fresh berries in cold vodka or starsan first. Frozen berries has less a chance of infection.

 

[GeneDaniels1963]

I just finished off some sour cider that was the result of the same thing you are describing. The sour cider was OK, even better when I mixed it 50/50 with some other cider. Sour/funky is not bad, but different. I would not make one on purpose, but don't despair, it will probably be drinkable.

 

[cbzoli]

Thanks, everyone- we’ll let the cards play out! I did wash and then freeze the berries after picking this summer- I like the starsan soak idea.

Updated photo coming home from work today, not like it is totally taking over.... will update this thread in 4-5 months with the result

 

[Metalchef1]

You said that you added k meta and you had pellicle growth again within 8 hours? And did you add the k meta and repitch new yeast at the same time? I'm just a bit off with your time line.

 

[cbzoli]

Sorry for the delay- siphoned, more k-meta, did not repitch yeast as we were all full-tilt fermentation. Even with the second k-meta it was raging again by morning. With colony counts so high at that point, would re-pitching have a discernible effect on overall colony count?

Regardless, as time has progressed the white surface growth never expanded and is now near-completely gone, planning for a final rack this week to let sit a few months before bottling. Will update with interval taste test.

 

[Metalchef1]

Hmm... Don't know what to say other than hmm...
Definitely interested in the updates on taste...