Is this spoiled?

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Is this spoiled?

Postby MrBoy » Wed Dec 06, 2017 20:08

5L of fresh squeezed apple and pear juice, left for a couple of weeks to ferment. It was treated with campden before hand.

Has this weird film on top... Thoughts?Image

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Re: Is this spoiled?

Postby HTH1975 » Wed Dec 06, 2017 21:29

How does it smell?

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
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Re: Is this spoiled?

Postby MrBoy » Wed Dec 06, 2017 21:38

Actually delicious... So much pear. I was brave (stupid?) Enough to taste it and no obvious foulness so I've racked it and will cross my fingers.

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Re: Is this spoiled?

Postby HTH1975 » Wed Dec 06, 2017 21:48

I’d probably have tried to scoop off most of it with a spoon before racking and praying for the best.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
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Re: Is this spoiled?

Postby MrBoy » Wed Dec 06, 2017 21:50

I tried not to disturb it and stopped taking early so it hopefully stayed behind.

I've had genuinely mouldy cider before which has come out great so here's hoping.

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Re: Is this spoiled?

Postby LeithR » Wed Dec 06, 2017 22:21

It looks like a mould, but there also seems to be evidence of fermentation round the FV. I've seen mould like this before on both Cider and Beer and it has had no ill effect on me, I'm still here.

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Re: Is this spoiled?

Postby jkp » Thu Dec 07, 2017 09:16

To me that looks like lactobacilus, I can see the floating plates. Is fermentation complete?

This can sometimes happen if your fermentation completes and the cider is exposed to oxygen for a period of time. Lacto is sensitive to metabisulfite and low temperatures, so dosing with campden, racking to a container with minimal headspace and keeping it cold will stop it (if it is indeed lacto).

Lactobacilus will convert Malic to Lactic Acid which is milder, and can bring other flavours. So not totally bad, but leaving it too long may give a very boring cider without crispness.

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Re: Is this spoiled?

Postby tonyhibbett » Tue Dec 12, 2017 11:52

In my experience of malolactic fermentation, no film occurs and any treatment with sulphite usually prevents it. It is more likely to be a film yeast, which is usually detrimental. The standard treatment to get rid of it is 2 campden tablets per gallon.
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Re: Is this spoiled?

Postby CraftyTim » Tue Dec 12, 2017 12:07

Nice pellicle, some brewers dream of such things :rofl:

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Re: Is this spoiled?

Postby jkp » Wed Dec 13, 2017 09:02

tonyhibbett wrote:In my experience of malolactic fermentation, no film occurs.....


http://www.forum.craftbrewing.org.uk/viewtopic.php?f=24&t=2548&p=32430&hilit=grot+pic+thread#p32430

Well, you can see from the first post in the link above, that for cider you certainly can have very thick films. Perhaps the lower levels of Malic acid in wine means that you don't in that case.

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