Scum on top of Cider batch

[Laura Reid]

HI, any advice would be welcome. Cider batch that I started on Saturday Mar 3 has been REALLY slow to start fermentation. Almost nothing through the bubbler. Today I noticed it had a thick layer of scum on the surface.

Skimmed it off, re-racked it into a new clean fermenting bucket and pitched some more yeast. I tasted it for signs of mould, but it tastes fine.

I'm assuming it's ok to carry on? I'm a bit dubious, I'll just throw it away and start again if I notice anything getting mouldy?

 

[jof]

Is it from a kit, cartons of apple juice, or pressed apples?

Yeast can take a few days to get going, especially if you put it somewhere cold like a shed or garage.

Cider making is fairly robust, otherwise you wouldn't get farm gate scrumpy.
I've had successful cider batches using wine, cider, beer & even bread yeast.

 

[Laura Reid]

It's from apple juice. Wondering if the yeast might have been a bit old. It's in a fairly warm room

 

[MashBag]

Start the yeast on sugar first.
Then add the cider 50% vol.
When it's going well double up the vol until all of cider is good.

You could sterilise with pot met first, if you think there is a problem.