I have 180 pounds of peaches fermented naturally on wild yeast. It has been fermenting for 6 days and now has an obvious lactic pellicle forming on top.
I smell a little vinegar but not much.
How can I save my must? I have $300 in this barrel and I can't put it on a boiler for almost 48 hours more!
Who can suggest a way to slow this down or remove it?
This is my small fermenter which has the same problem as my 55 gallon barrel.
Lacto infection! Help!
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Slivovitz
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Lacto infection! Help!
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