wrote:

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

I do not think this is good advice. I suggest
Kathy not to take it.

A packet of wine yeast is NOT expensive.




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