hi all,
I'm new to this forum.
I made 60L cider about 2 month ago with apples and pears which i juced through a juce maker. (I since built an apple grinder and working on a 8 tonne cider press).
My query is that a week after making the cider it started fermenting (naturally, no yeast added as i know it from my home in the sth. of germany). The fermentation was not as strong as i suspected it to be however the water in the airlock was pushed to one side for about 1 month which to me indicated that there must be pressure building up in the plastic barrel. But it also built a layer of green mould which started in tiny dots growing bigger. After 2 month some of the mold is still present as far as i can see through the white barrel.
I heard stories that it is a bad sign and also that it is normal. Should the mould eventually completely disappear? Would it be a result of making the juce with a juce maker? (i desinfected all tools, barrels etc beforehand).
Any advice would be appreciated.
Olli
I'm new to this forum.
I made 60L cider about 2 month ago with apples and pears which i juced through a juce maker. (I since built an apple grinder and working on a 8 tonne cider press).
My query is that a week after making the cider it started fermenting (naturally, no yeast added as i know it from my home in the sth. of germany). The fermentation was not as strong as i suspected it to be however the water in the airlock was pushed to one side for about 1 month which to me indicated that there must be pressure building up in the plastic barrel. But it also built a layer of green mould which started in tiny dots growing bigger. After 2 month some of the mold is still present as far as i can see through the white barrel.
I heard stories that it is a bad sign and also that it is normal. Should the mould eventually completely disappear? Would it be a result of making the juce with a juce maker? (i desinfected all tools, barrels etc beforehand).
Any advice would be appreciated.
Olli