What’s this on top of my cider?
- Thread starter SV-Ale
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Looks like an infection, some nasties may have got in. There will be oxygen in there, the demijohn is only half full.
You could rack it off, from below the surface, leaving the last bit behind, in to a clean, sanitised demijohn.
You could rack it off, from below the surface, leaving the last bit behind, in to a clean, sanitised demijohn.
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Definitely an infection of some kind. You could take some photos of it and send it to Hollywood for a feature film 
Sorry for your loss but what a brilliant picture.
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Personally I'd leave it to see what happens next but I definitely wouldn't drink it.
Penicillin??
I remember when as kids we complained about the mold on top of the homemade jam. Mother would just scoop it out and we carried on eating the jam
I remember when as kids we complained about the mold on top of the homemade jam. Mother would just scoop it out and we carried on eating the jam
We still do it..although we keep it in the fridge once opened, so mould isn't a problem so much these days.Penicillin??
I remember when as kids we complained about the mold on top of the homemade jam. Mother would just scoop it out and we carried on eating the jam
RoomWithABrew
Landlord.
It's probably fine, especially if you went for a wild ferment on your apples. My brett fermenting saison has a much chunkier pellicle on it than that and I'm bottling it this weekend. But less airspace when racked is probably better unless there is a bit of active ferment going on when you rack, if so then the oxygen will get used up. Let us know when you taste it.
Sadfield
Landlord.
May not be a loss, a bad thing or even an infection. Give it a taste.
This is an interesting read if you want to know more about that lovely pellicle.
https://phdinbeer.com/2015/01/30/beer-microbiology-what-is-a-pellicle/
This is an interesting read if you want to know more about that lovely pellicle.
https://phdinbeer.com/2015/01/30/beer-microbiology-what-is-a-pellicle/
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This brings up a point I was thinking about. I’m Getting to the point of needing to rack two five gallon containers of cider.
Does everybody add Campden tablets on each racking?
Does everybody add Campden tablets on each racking?
I would only add Campden tablet s once when it has fermented out as far as I want
Empty bottle
Well-Known Member
That looks similar to my DNA sample when put under a microscope.
Ugly,lumpy and very exciting haha
Ugly,lumpy and very exciting haha
An Ankoù
Landlord.
If you can put the cider into a smaller vessel, so that there is no headspace, you can probably save it. The bacteria forming that pellicle is almost certainly dependant on oxygen. Exclude the air and it'll go dormant. What does it smell like, by the way.
Then the full dose?
Supersocks
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That looks like a nasty dose, after getting food poisoning on my holidays a few weeks ago I wouldn't recommend the experience!
As others have said looks like too much air in there.
As others have said looks like too much air in there.
user 23136
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You might want to bear in mind that the globes on the top are the fruiting body of the mycelium underneath i.e. in the liquid.
I wouldn't be tempted to drink it myself. Start again?
I wouldn't be tempted to drink it myself. Start again?
