Mold or fermentation not touching the edge of the carboy

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Mold or fermentation not touching the edge of the carboy

Postby salixjuan on Thu Oct 24, 2019 3:13 pm

I pressed 35L of apples and the juice was pourred into a clean carboy with a muslin cloth on top, aiming to make wild fermented cider.

After 4 days of no action, the carboy showed some white particles at 4 pm (16h)
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16.jpg (61.21 KiB) Viewed 603 times
, which multiplied by 8 pm (20h)
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20.jpg (62.42 KiB) Viewed 603 times
.

I suspect my juice is infected with mold, and I'm wondering how this can be solved.

I'm guessing 4 days is too short to give up wild fermentation, but when should I espect the wild yest to start foaming up my juice?

If too much mold keeps growing, I might have to pasteurize and use a commercial yeast. Unless a better solution, what would you recommend doing?

Maybe I should transfer my juice to a container with less head-space? Throw a couple of organic apple skins? I'm eager to hear any suggestions, share and learn!
salixjuan
 
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Re: Mold or fermentation not touching the edge of the carboy

Postby Christopher Weeks on Fri Oct 25, 2019 11:11 am

Welcome to Wild Fermentation!

Maybe start a conversation in the alcohol ferments board. I can't tell enough from your images, but what I see looks like foam on the surface, kicked up by yeasts doing their thing below. Are you sure that it's not that?
Christopher Weeks
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