A few week into my ferment, my weight submerging the apples shifted to the aspect, and uncovered a few of my fruit to the air. They’re obviously oxidized, however handiest has a small layer of white mould rising at the very most sensible. It smells very fragrant and no longer rotten in any respect. Is it conceivable to skim the highest layer and end my batch, or is it no longer well worth the chance?

Here’s a image https://imgur.com/gallery/ir5KZW6

submitted by means of /u/John_Fucking_Locke
[comments]

LEAVE A REPLY

Please enter your comment!
Please enter your name here