Apple cider mother?

Mead, wine, beer, and any other form of alcoholic beverages, as well as vinegar.

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Apple cider mother?

Postby Lance on Tue Dec 30, 2008 2:26 am

My most recent batch of apple cider developed a thick mat on the surface. The other carboy of the same press didn't develop this, but was fermented at a warmer temperature. Any ideas what the mat might be?
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Re: Apple cider mother?

Postby Tim Hall on Tue Dec 30, 2008 11:10 am

My first guess would be you ended up with more solid material (that maybe settled out after the pressing) going into this batch than the first, and the result is a thicker krausen forming.
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