I pressed 35L of apples and the juice was pourred into a clean carboy with a muslin cloth on top, aiming to make wild fermented cider.
After 4 days of no action, the carboy showed some white particles at 4 pm (16h) , which multiplied by 8 pm (20h) .
I suspect my juice is infected with mold, and I'm wondering how this can be solved.
I'm guessing 4 days is too short to give up wild fermentation, but when should I espect the wild yest to start foaming up my juice?
If too much mold keeps growing, I might have to pasteurize and use a commercial yeast. Unless a better solution, what would you recommend doing?
Maybe I should transfer my juice to a container with less head-space? Throw a couple of organic apple skins? I'm eager to hear any suggestions, share and learn!