On Oct 25, 4:39 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

Yes, you could have saved it. Mold usually takes several days to take
hold, if you would have used one packet of wine yeast the juice would
begin fermenting sooner and would have made the environment less
hospitable to mold.

Joe