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Paul E. Lehmann

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