Hard cider - ACV

[paul1980be]

Hi!

New here, really happy to have found this forum! I've fermented some stuff before, sourdough, sauerkraut, .. I'm trying to make hard apple cider with no added yeast now. After a few days, blue mold has appeared on top of it.. I could take it off easily and now praying it doesn't come back.

What should I do, toss it all out and start again, or just hang in there?

[Christopher Weeks]

Do you have bubbles? What's the source of the cider? Was it pasteurized and/or treated with sterilizing chemicals?

I wouldn't throw it out because of that tiny mold infection, unless it smells generally moldy -- there is (I think) very little chance of it being dangerous, but some real chance of the mold contributing undesirable flavors.