white spots in apples juice

[emmaann17]

hello you jolley brewers out there.

can you help me, i pressed apples juide on sunday afternoon to make my home made cider.
i then added the juice to a demijohn so any leas could settle.
i have come to the apple juice tonight to start fermentation and there is white spots on the top.
is this MOULD?
no camden tablet added etc.
please could you advise me and what to do.

would i rerack and add a camden tablet to get rid of mould or is the juice ruined?

cheers : : :thumb: :thumb:

 

[emmaann17]

ps the juice does not smell off apples any more i used a keswick apple do apple juice smell dirrerent ???? thanx v much x

 

[reebok]

What size and quantity are these white spots? Could you describe them better? As you've not added Camden tablets it could be just be bubbles/froth from the start of natural fermentation arising from wild yeasts that are all around.
Not really necessary to let it stand to let lees settle right after pressing, fermentation will produce plenty more later on anyway. Right after pressing I dose with Camden to sterilise the juice, wait 24 hours then add the yeast to get things going.

 

[emmaann17]

thanx reebok for reply. theres only about x20 25 specs of white on the top of juice?? they are pin head size and look like tiny tiny snow flakes. can i add cd noww or too late :hmm:

 

[jasea3632]

I bought a couple of bottles of apple juice from a vineyard on the isle of wight and opened one when i got back home and had a glugg and put top on and left it, next day there were 2 blobs of what appeared to be mould floating on top i presume this is the same as what you have got, i poured it in a glass and fished em out they seemed to be apple flesh in consistency never di me any harm tho so i'd just campden it after fishin em out

 

[emmaann17]

thanx jasea 4 reply not sure what it is added a CT now see what happens.?????? will ferment on see how it turns out? will do turbo cider 4 back up 4 xamas judst in case?? : :thumb:

 

[Crastney]

if you've add CT, and shaken, stirred well, that should probably kill of any badies, and hopefully they didn't take too much of a hold. leave 24 hours, then add cultured yeast, and fingeres crossed, should be ok.