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