Cents everyone has 2 pennies of advice, here is mine. :*) (yes, I know I
spelled it wrong)

Adding yeast would have helped. Possibly adding sugar, but it depends on
the S.G. With yeast so inexpensive, I would never let fruit or grapes
ferment on their own, though I realize that's the way they did it 2000
years ago, they also didn't have $.99 yeast packets available.

Some of the best grapes and fruit for making wine is over ripe, meaning
all kinds of mold and stuff is happening to them.

I also agree with several comments above about catching it quickly (not
4 months later) and racking out the top mold.

IMHO.

My apple cider wine was made two years ago and will be in the bottle
another year before it's close to ready. But it is promising!

I do appreciate learning from everyone's 2 cents - I got a pocket full
of change now a-days.
DAve

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
>
>