White Speckling on Cider - Mould?

[chels...@gmail.com]

I opened one of my 60l Spiedel tanks this morning to check on the cider and found what looks like some white speckling floating on top.  I was thinking film yeast but there doesn't yet appear to be any film present - just the specks.

This batch was racked for first time last month. It's not something I have experienced before in my cider making.

I took a sample and it tasted normal with no noticeable off flavours.

The initial ph when pressed was 3.4 / SG 1050. Added 13 campden (roughly 2 per gallon) and pitched QA23 yeast.

I guess my questions are - does this have potential to be a serious issue and/or should I add more sulphite as precaution?

Any thoughts and guidance much appreciated.

[Ray Blockley]

My first guess would be air space... Seems a lot of head space there where a film yeast could form followed by spots of white mould. 
Remember that much of the SO2 added pre-ferment is usually driven off during fermentation...  
For what it's worth if it was mine:
- I'd carefully lay clean paper / kitchen towel onto the surface then carefully lift off. I've found this brings the mould spots & any film yeast with it. Repeat as necessary.
- I'd rack off carefully from below the surface into clean sterile vessels that I could fill to the top to get *minimum* airspace.

- If in any doubt I'd add more Campden tablets - 1 or 2 per gallon / 4.5 litre. NB: making a solution with Campden tablets is better. See Andrew's website. http://www.cider.org.uk/ 

Just my two-cents / penn'orth worth. 

Ray
Nottm UK

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[chels...@gmail.com]

Hi Ray - thanks for your reply, much appreciated.

I have just realised the photo I included might be a bit visually misleading so I have attached another showing the headspace which is a cm or so away from the brim.

Would it do any harm to go straight to bottling? I would normally bottle April time but either way won't be drinking it until Christmas onwards.

Thanks again.

[Ray Blockley]

Ahh yes - I assumed a large drum with large opening! 
I'd check for air leaks - if there's gasket some fine smear of such as vaseline / petroleum jelly may help? 
Otherwise yes, I'd also go straight for bottling after removing what you can of the surface contaminant(s), adjusting SO2 & rack from below the surface (you may need to lose a little near the bottom of the container when racking). 
Are you priming for bottle-condition sparkle? That can also help prevent reoccurrence of film yeasts / moulds.  

Good luck.

Ray

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[Andrew Lea]

I’m thinking a bit more relaxed than Ray and would quit worrying! Film yeasts are endemic in cider. Your second picture shows you only have a small surface area of the Speidel neck exposed to air and virtually nil headspace. By all means do as Ray suggests with the paper, and add another 50 ppm SO2 if you wish, but as long as the seals are tight and you have a good airlock or bung in place, the film yeast will be pretty restricted in how far it can go and what it can do.  Even if it covers the whole of the neck, it’s unlikely to damage the cider.  You can bottle early if you like but I wouldn’t get too stressed about it!

BTW the film yeast may be developing where drips of water condense on the tank lid and then drop down into the cider carrying spores and locally diluting it. Or are there any particulates (old apple pieces or pectin clumps?) floating at the surface? If so, i would remove them with a sieve. 

Andrew

Wittenham Hill Cider Portal
www.cider.org.uk

On 25 Jan 2021, at 11:31, chels...@gmail.com <chels...@gmail.com> wrote:

Hi Ray - thanks for your reply, much appreciated.

To view this discussion on the web, visit https://groups.google.com/d/msgid/cider-workshop/7bc18cd7-1bf2-40af-a67a-9932dcb0ae21n%40googlegroups.com.

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[chels...@gmail.com]

Thanks both for your advice, really very helpful. 

I am looking to bottle condition to sparkle but for now I think I'll just take the film yeast off the top and then keep an eye on it for a few weeks.