This is my first attempt at the Spontaneous Cider recipe. I brew water kefir for myself, but this is my first alcohol ferment. I started in the carboy style glass jug my apple juice came in. Once mold started forming, I found it hard to remove it with such a small opening, so I moved it to two larger necked glass vessels. It's been two weeks, and only one vessel appears to be fermenting. It's a bit cold in my area, maybe that's why. It get's down to around 60 degrees at night approximately. At first I was removing white mold spots daily, but I didn't want to waste all that time so I decided to do it less frequently. Well, the white mold spots developed green centers and there's thin transparent film like stuff which I'm assuming is the start of more mold which is very hard to remove. The vessel that is fermenting is now slightly bubbly but I think it smells like blue cheese, presumably from the mold which I find very disgusting. I pulled some cider out from below the nastiness with an eye dropper and it still smelled like blue cheese, but tasted OK. Is there anything I can do about that? I'm planning on repasturizing the cider once it's done to kill any mold. I'm probably going to rack it, although I didn't want to have to bother with all that.
The one that smells nasty had a little white foam the past few days, and just today developed around an inch of brown foam. The other vessel isn't even bubbly yet.
Does anyone have any suggestions for me? Thanks!