Is it film yeast?

[Cider Workshop]

Hi!

I need some advice from more experience cider makers. Sadly I wasn't able to find appropriate information in the archive. I've started two 60 l barrels of cider, one with commercial yeast, the other one I've hoped for wild fermentation. The second one I've began with 30 l of juice (pH 3.4-3.5), added 90 ppm of SO2 (5.47 g of K2S2O5) and after two days I've and remaining 30 l of fresh juice, added 15 ppm SO2. I know this wasn't ideal, but I couldn't press all 120 l in one go. I've started on 02.09, but it seems that the fermentation didn't  start (original SG at 1.046) and the airlock isn't moving. I've decided to look under the lid and I've discovered dry, white foam/bubbles and I can't figure out whether it's a begging of fermentation or is it film yeast? The other, commercial test batch is going strong. The lid and the airlock seems to be airtight.

Antoine 

[Andrew Lea]

I’d say that’s simple fermentation. (It's too early for film yeast, which requires alcohol in any case). What’s the SG now?

It’s quite normal for wild fermentations to take 2 or 3 weeks to start, especially if they’ve been quite heavily sulphited to start.

The lack of movement in the airlock could simply be due to a poor or inefficient seal around the lock or the lid.

Andrew

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Wittenham Hill Cider Page

www.cider.org.uk

On 18 Sep 2023, at 21:49, Cider Workshop <mcjsp...@gmail.com> wrote:

Hi!

I need some advice from more experience cider makers. Sadly I wasn't able to find appropriate information in the archive. I've started two 60 l barrels of cider, one with commercial yeast, the other one I've hoped for wild fermentation. The second one I've began with 30 l of juice (pH 3.4-3.5), added 90 ppm of SO2 (5.47 g of K2S2O5) and after two days I've and remaining 30 l of fresh juice, added 15 ppm SO2. I know this wasn't ideal, but I couldn't press all 120 l in one go. I've started on 02.09, but it seems that the fermentation didn't  start (original SG at 1.046) and the airlock isn't moving. I've decided to look under the lid and I've discovered dry, white foam/bubbles and I can't figure out whether it's a begging of fermentation or is it film yeast? The other, commercial test batch is going strong. The lid and the airlock seems to be airtight.

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Antoine 

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[Antoine Kain]

Thank you Andrew for the prompt response, that puts me at ease. The SG hasn't changed, that's why I was surprised by the activity on top of the cider. The lid and the airlock seems to be airtight, I've checked it before by pressurizing the drum with air.

Antoine