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