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Date: 12 Oct 2006 20:15:52
From: kluke@amerytel.net
Subject: Cider has lots of gross looking gunk floating in Primary
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I started it 4 days ago and it is very slowly bubbling. This batch
consists of 2 varieties of crabs and one (semi) sweet that I pressed
last weekend. I added no yeast as an experiment to see how good "the
locals" are... Now 4 days later there is a LOT of "grayish" terrible
looking stuff floating that looks almost like mold. Should I rack
immediately, or will the crud not hurt it? My hope was that I could
let it work for at least a week or two before racking to secondary. Is
there any danger letting "crud" float for extended periods of time, or
will it taint the taste?
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Date: 13 Oct 2006 10:27:13
From: kluke@amerytel.net
Subject: Re: Cider has lots of gross looking gunk floating in Primary
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For this batch I wanted to go 100% natural - no chemicals. Should I
rack it early to try and remove the gunk, or let it go?
Steve/Aus wrote:
> <kluke@amerytel.net> wrote in message
> news:1160709352.105767.148620@h48g2000cwc.googlegroups.com...
> >I started it 4 days ago and it is very slowly bubbling. This batch
> > consists of 2 varieties of crabs and one (semi) sweet that I pressed
> > last weekend. I added no yeast as an experiment to see how good "the
> > locals" are... Now 4 days later there is a LOT of "grayish" terrible
> > looking stuff floating that looks almost like mold. Should I rack
> > immediately, or will the crud not hurt it? My hope was that I could
> > let it work for at least a week or two before racking to secondary. Is
> > there any danger letting "crud" float for extended periods of time, or
> > will it taint the taste?
> >
> Sounds Yuk!
> Personally, I like to use sodium (or potassium) metabisulphate added to the
> apple juice in enough qty to kill wild yeasts but not enough to kill the
> stronger cultured varieties.
> Steve W (in Aus)
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Date: 13 Oct 2006 06:57:03
From: Steve/Aus
Subject: Re: Cider has lots of gross looking gunk floating in Primary
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<kluke@amerytel.net > wrote in message
news:1160709352.105767.148620@h48g2000cwc.googlegroups.com...
>I started it 4 days ago and it is very slowly bubbling. This batch
> consists of 2 varieties of crabs and one (semi) sweet that I pressed
> last weekend. I added no yeast as an experiment to see how good "the
> locals" are... Now 4 days later there is a LOT of "grayish" terrible
> looking stuff floating that looks almost like mold. Should I rack
> immediately, or will the crud not hurt it? My hope was that I could
> let it work for at least a week or two before racking to secondary. Is
> there any danger letting "crud" float for extended periods of time, or
> will it taint the taste?
>
Sounds Yuk!
Personally, I like to use sodium (or potassium) metabisulphate added to the
apple juice in enough qty to kill wild yeasts but not enough to kill the
stronger cultured varieties.
Steve W (in Aus)
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Date: 13 Oct 2006 10:30:38
From: Denny Conn
Subject: Re: Cider has lots of gross looking gunk floating in Primary
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"kluke@amerytel.net" wrote:
>
> I started it 4 days ago and it is very slowly bubbling. This batch
> consists of 2 varieties of crabs and one (semi) sweet that I pressed
> last weekend. I added no yeast as an experiment to see how good "the
> locals" are... Now 4 days later there is a LOT of "grayish" terrible
> looking stuff floating that looks almost like mold. Should I rack
> immediately, or will the crud not hurt it? My hope was that I could
> let it work for at least a week or two before racking to secondary. Is
> there any danger letting "crud" float for extended periods of time, or
> will it taint the taste?
Let it go..that's not uncommom for anaturally fermented cider.
---------- >Denny
--
Life begins at 60...1.060, that is.
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