Good evening all,
I’m a little way into my first two batches of cider. Both have fermented and are now ageing.
One, on the right, made with commercial yeast and sulphites, cleared relatively quickly and is now entirely transparent. It stills carries a slightly pungent, sulphurous smell, however.
The second, on the left, is a wild ferment, and remains very cloudy. Furthermore, it is developing, albeit slowly, white spots and a very thin film. Also, there are small patches of what looks like some kind of calcification on the inside of the bubbler.
Perhaps unsurprisingly, there, my questions are: what, if any, of these points is cause for concern, and what, if anything, can be done?
Thank you for any advice you may have!
I’m a little way into my first two batches of cider. Both have fermented and are now ageing.
One, on the right, made with commercial yeast and sulphites, cleared relatively quickly and is now entirely transparent. It stills carries a slightly pungent, sulphurous smell, however.
The second, on the left, is a wild ferment, and remains very cloudy. Furthermore, it is developing, albeit slowly, white spots and a very thin film. Also, there are small patches of what looks like some kind of calcification on the inside of the bubbler.
Perhaps unsurprisingly, there, my questions are: what, if any, of these points is cause for concern, and what, if anything, can be done?
Thank you for any advice you may have!