Christmas Cider infection?

[Gilly_willy]

Hi, hope I can tap into some of your guys' vast knowledge... I've brewed some TC and steeped some cinnamon, nutmeg and cloves (in a muslin bag) after fermentation had finished. I left it for 24 hrs until I was happy with the 'blend'. I weighted down the bag with teaspoon and attached some fishing chord to retrieve the pouch. All of the extra ingredients were boiled for 5 mins on the stove (spoon and chord included) to help with sanitising. I left it a few days after removing the bag before racking off into a 2nd demijohn to help reduce sediment when bottling. 1/2 way through siphoning I spotted something that looked like mould, just 1 bit about 1/2cm in diameter, floating on top of the cider. I continued siphoning and the 'mould' disappeared. Not sure if it stuck to side of original FV or was sucked up into 2nd FV... I have not seen it make a reappearance in 2nd clear demijohn .... Should I be worried? Some research has suggested tentacles of mould have grown down in the TC so it doesn't matter what actually happens to the stuff on the surface, your brew will still be infected, however it has been in the 2nd FV for 1week at room temp and the top of the brew has no 'floaters'. If I bottle and drink, will I face a trip to hospital with kidney/liver/heart failure?

Sorry it's a bit long winded but I want to be sure...

 

[calumscott]

Can't argue with any of your reasoning.

If it was a fungus, then the filaments would be extensive. If bacterial there would be free cells in solution.

The truth is, if it's there, it's there.

That's not to say that it will be a problem though. Very few things that will grow in alcoholic solutions will be bad for you so don't worry there. The only danger is that you have something robust enough to compete with the yeast (actually quite hard, brewers yeast is a bit of a monster) and it is something that will spoil your brew.

All you can do is roll with it and keep a taste bud out for off flavours. If they start to creep in, drink it all! (Responsibly, of course...)

Oh, and sterilise well and get another one on. :thumb:

 

[Gilly_willy]

Thanks for that, it's put my mind at rest, just one more question tho, I acknowledge it might be a stupid one.... (and this will probably lead the experienced members screaming YES!!!!) But having never tasted 'off flavours' how will I know if they're present.... Will I just ...... know

 

[calumscott]

Pretty much, yes. But don't confuse young cider with "off" cider.

I suggest you leave it in the second FV for a long time. If you have a good cold spot, tuck it up for a month or so and taste it then.

Also look out for a malolactic fermentation, it might happen, it might not...

If it does it starts with a fine spiders webby looking film and ends up like this:

Makes your cider taste all "West country"... A bit like licking a cow... It's a good thing. Honest.