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What you're describing is called a colony of cells called a pellicle. According to Home Brew Talk's wiki: A pellicle is a lumpy, slimy white film that is formed by some strains of wild yeast, notably brettanomyces, during fermentation. A film on your beer in the fermenter or the bottle almost always indicates an infection, unless you have ...


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The apple juice might have some viable wild yeast present, or it may be yeast from the air inoculated the juice. Wild yeast has a low alcohol tolerance which it probably why your cider has been weak. You'll get better, more consistent results by adding cultured yeast. Champagne yeast is fine choice, if you like your hard cider without any residual sweetness, ...



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