Kathy,

Bacterial spoilage can be corrected by adding sugar and re-fermenting.
I got this advice from a reputable winemaker. If wine has bacterial
spoilage either add it to next years batch or add sugar and referment.
Obviously the re-fermented batch will be stronger but it will be
drinkable. Use Champagne yeast if alcohol is already present. The
first time I used this advice was a couple days ago and it worked
great.

Bob


On Oct 25, 3:39 pm, "Cathy Boer" wrote:
After reading the comments about mold in primary fermentation stage; we
started 4 gallons of apple cider but the temp was bad and we had green mold
on top of the cider (just apple juice let to ferment by itself, no yeast or
other additives).

We ended up throwing it down the drain, but could we have saved the juice by
adding yeast???

Any comments/help would be appreciated. We're new at all this stuff!

Cathy