Good day all. I need some advise on my cider homebrew. It's made from 12 liters of home juiced apples and 10 liters of shop bought juice. I put in 3 teaspoons of campden powder to kill off the nasties, then left it a day. I added a pack of champagne yeast and let it ferment for 2 weeks.
During fermentation all seemed well and it was racked off into a fresh FV. It's been clearing for about a week and in the last day a thin white skin has appeared on the top.
I need to know if there's anything that I can do to rescue this? Rack it off again and add campden? Or do I already have 20 liters of vinegar sitting in my kitchen?
During fermentation all seemed well and it was racked off into a fresh FV. It's been clearing for about a week and in the last day a thin white skin has appeared on the top.
I need to know if there's anything that I can do to rescue this? Rack it off again and add campden? Or do I already have 20 liters of vinegar sitting in my kitchen?