I pressed 35L of apples and the juice was pourred into a clean carboy with a muslin cloth on top, aiming to make wild cider.
And 4 hours later, by 20h in day 4:
Is my juice infected and if so, can I still save it? Why are the white particles only localized in the middle and not going towards the edges?
Is it possible that the wild-yeast content is not high enough, and that I should get a commercial yeast? Please, any suggestions are welcome!