Surface mold grows on the surface film for a reason. That is where
it finds the "living conditions" it requires. Relatively stable,
relatively dry, and abundant oxygen. Had you stirred the juice/must
2 or 3 times a day, you would have disrupted these "living
conditions" long enough for the yeast to get started. Even when the
yeast gets going, you need to keep stiring once or twice a day
so long as there remains any solids or foam on the surface that
might dry out enough to let the mold get reestablished.

When you see advice about things like stiring, pump over, punch
down, etc., take heed. There are always reasons for the things
we do. HTH

Frederick


"Cathy Boer" wrote in message
news:Q97Ui.35368$G25.34609@edtnps89...
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