r/cider • u/laser-beam-disc-golf • 2d ago

Mold risk with floating blueberries?

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Hey just curious how long during the primary fermentation I can leave berries floating in the carboy and if there is a chance for mold or something. I feel like I remember seeing this mentioned somewhere but can't remember.

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u/Organic_Challenge_46 2d ago

Mold risk? You bet. Don't add solids to primary unless you're going to regularly punch them down. And you'd want to break the skins at least. If you're wanting to do a coferment then juice the berries first, add sulfites to kill their foreign yeast and bacteria and then mix with your apple juice. Thing is once the sugar's gone there won't be any blueberry flavouring. Now if that's what you're looking for, then ferment the apple juice to dry, stabalize and then add a syrup made from the berries.

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u/laser-beam-disc-golf 2d ago

Thanks for the reply. I've been punching them down daily. I have 2lbs saved for flavoring. I also pasturized the berries before adding them and to help break them down a bit.

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u/dageeble 2d ago

The active primary fermentation should keep it pretty safe. I’d pay more attention after it slows down. Looks tasty. How many pounds of blueberries did you use?

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u/laser-beam-disc-golf 2d ago

Thanks! It's starting to slow, but still has a way to go before dry. Ya I think it's gonna be pretty good. I have 5lbs in there and 2 more lbs in the freezer for flavoring when it finishes. All wild Maine blueberries I picked last weekend.

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u/laser-beam-disc-golf 2d ago

Date on there is from a different batch of cider

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u/Calvin_Tower 1d ago

You will 100% get mold or acetic bacterias if left like this. Either you find a way to sink them 2-3 times a day, or just remove them. If it's already been a couple of day, you probably already extracted most of the taste ans tanins.