My annual apple pressing yielded more juice that I have ever seen pressed at it, which was awesome. The juice tasted great too. I got 20 gal. Well actually, 72 gal for myself. 52 are in a Jack Danieles barrel. But I had 20 plus gal in carboys. I hit them with Campden tabs. This was last Saturday. I was going to pitch yeast, but with my new gig, I haven't had a chance. Well, I just looked at them and there are several types of mold growing on the top. Green, green and white, and green and white with black spots. Is this stuff totally screwed? I figure yes, since God knows what those molds are. They could be toxic, right? Any alternatives here guys?
My cider is seriously messed up
#1
Posted 06 October 2013 - 10:06 AM
#2
Posted 06 October 2013 - 11:09 AM
I added 5 per gallon, which thinking back, might have been a tab or two shy. It is probably 6 gallons in each.
#3
Posted 06 October 2013 - 11:11 AM
I just texted you some pics of them
#4
Posted 06 October 2013 - 11:38 AM
i've done two years of natural ferments with no issues yet.
#5
Posted 06 October 2013 - 11:50 AM
Me too, but I've never got that kind of mold growth.
exactly! so what happened?
#6
Posted 06 October 2013 - 11:57 AM
This is a good time to re-iterate - pH controls how much sodium metbisulfite / Campden to add. From "Cider: Making, Using & Enjoying Sweet & Hard Cider" (Proulx & Nichols, 2003), page 40:
pH SO23.0-3.3 75ppm (1.5 Campden tab/gal)3.3-3.5 100ppm (2 Campden tab/gal)3.5-3.8 150ppm (3 Campden tab/gal)3.8-4.0 200ppm (4 Campden tab/gal) or lower pH to 3.8 with malic acidcompletely new information to me
#7
Posted 06 October 2013 - 06:15 PM
#8
Posted 06 October 2013 - 07:45 PM
Have you used these tabs before? Is it possible to get a bad batch?
#9
Posted 07 October 2013 - 05:26 AM
Have you used these tabs before? Is it possible to get a bad batch?
they stocked the bacteria tabs right next to the campden tablets
#10
Posted 07 October 2013 - 09:08 AM
they stocked the bacteria tabs right next to the campden tablets
I bet he dropped a diaper in there.
#11
Posted 07 October 2013 - 09:54 AM
I have used them before with no issue. We still have another 60 or so bushels to press, so I will get restocked, but it still sucks big time
#12
Posted 07 October 2013 - 10:17 AM
Pitch yeast in timely manner this time too...
#13
Posted 07 October 2013 - 12:58 PM
I have used them before with no issue. We still have another 60 or so bushels to press, so I will get restocked, but it still sucks big time
I'd give that press a good cleaning.
Edited by BigBossMan, 07 October 2013 - 01:02 PM.
#14
Posted 07 October 2013 - 03:42 PM
Yeah, I mean, I know all the rules. Just got caught up with the new job and had no time to give enough attention to it. I may go with the KV 1116 too, supposedly the K stands for Killer!
#15
Posted 07 October 2013 - 06:21 PM
I may go with the KV 1116 too, supposedly the K stands for Killer!
Is it any better killer of non-yeast organisms than any other yeast? Or does the killer status just apply to other yeasts? Anybody know?
#16
Posted 08 October 2013 - 02:20 AM
Supposedly it just takes over everything, but proper sanitation and sulfites are your friend
#17
Posted 08 October 2013 - 07:54 AM
Supposedly it just takes over everything, but proper sanitation and sulfites are your friend
1116 is indeed aggressive as hell, as is 1118
#18
Posted 08 October 2013 - 09:05 PM
1116 is indeed aggressive as hell, as is 1118
My N=1 here. I did a strawberry mel with 1116 and 18# of strawberries and no campden.... no problem.
#19
Posted 09 October 2013 - 05:03 AM
Is it any better killer of non-yeast organisms than any other yeast? Or does the killer status just apply to other yeasts? Anybody know?
My understanding from reading Lalvin's page is it eliminates competing yeast strains, but that's just one interpretation.
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