This shouldn't be a chapeau brun

Christopher Hurley

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Jul 30, 2026, 2:06:20 AM (8 days ago) Jul 30

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These were desert apples from CA storage, mostly MacIntosh and Cortland. Pressed 20 days ago and fermenting busily since then on a table in a 60° basement. Wild fermentation, no additives. Then all of a sudden, when I wasn't looking for a couple of days, this happens.

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Andrew Lea

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Jul 30, 2026, 8:41:17 AM (8 days ago) Jul 30

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By this time of year in CA store, pectin has degraded, acid has reduced and wild yeasts have multiplied. That’s probably why you are getting the cap. Purely natural changes!

Andrew

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On 30 Jul 2026, at 07:06, 'Christopher Hurley' via Cider Workshop <cider-w...@googlegroups.com> wrote:

Chris Hurley

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Jul 30, 2026, 4:19:58 PM (8 days ago) Jul 30

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Well, I'll see what it looks like when I get home tonight and decide on the next step. Thank you for the explanation Andrew
!

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