Post by Simon on Nov 3, 2011 9:08:31 GMT
Hi,
Im trying to make a batch of cider for the first time this year. All natural- lots of pressed apples etc. I have a large wine making plastic tub full of juice and left it to ferment naturally. That was Sunday night, its now Thursday morning. There are signs of a few bubbbles on top, but no major fermentation is apparent. There are a few specks of what i fear might be mold.
1- Is this likely to be mold?
2- Would a proper fermentation be very obvious to see?
3- Assuming its not kicked off naturally, I propose adding some good brewing yeast and nutrient to kick it off. Should I campden tablet it first? I know the books say you should- but I really dont want to leave it another 48 hours after the campden tablet goes in, to get a good fermentation going as that would be a week passed, and spoilage all the more likely...
Thanks!
Im trying to make a batch of cider for the first time this year. All natural- lots of pressed apples etc. I have a large wine making plastic tub full of juice and left it to ferment naturally. That was Sunday night, its now Thursday morning. There are signs of a few bubbbles on top, but no major fermentation is apparent. There are a few specks of what i fear might be mold.
1- Is this likely to be mold?
2- Would a proper fermentation be very obvious to see?
3- Assuming its not kicked off naturally, I propose adding some good brewing yeast and nutrient to kick it off. Should I campden tablet it first? I know the books say you should- but I really dont want to leave it another 48 hours after the campden tablet goes in, to get a good fermentation going as that would be a week passed, and spoilage all the more likely...
Thanks!