[titch]

Hi, have follwed hugh fw's recipe and have checked it today and its going mouldy on the top!! Not sure what to do with it - is it meant to do this? It tastes fine, not ffizzy yet ( was going to add champagne yeast but don't want to risk the mega explosions) so I was wondering if I should just bottle it tonight ( and use the recipe I used last year for the next batch!!)
Thanks

[jimbeekeeper]

Is'nt yeast a mould? therfore the mould is the yeast growing?

[titch]

I tghink you are right! Just had a closer inspection and it would appear to be fermenting as its looking frothy!! Like I said used a different recipe last year where I just bottled it after making so this fermenting business isd all new to me very excited now as its doing what its meant to be doing.... Having a glass of fresh cordial and looking forward to the champers unveiling when I finish work for the summer - going to make a second batch at the weekend with the previous recipe I used , for comparison purposes
Thanks for the reassurance jimbeekeeper