A not-mother mother?

[u/LadyNeeva]

I made an experiment with some apple juice I got from a neighbour. The juice is pure apple juice, not from concentrate but it has been pasteurised.

My thought process was if you can make apple vinegar from frozen scraps (the fruit chunks in water method) as well as adding some fresh apples and of course sugar, then I should be able to use pasteurised apple juice, sugar and some fresh apples too.

I made it on November 11th and unfortunately forgot about it. Now 7 days later I remembered to check on it today and found a patch of kahm yeast on one side and a handful of spots of mold. (Yes I will be throwing it out)

The weird thing is that the “film” on the rest of the surface looks like the beginning of a mother, but it’s a lot harder to break and the liquid still smells of apple juice.

I’m guessing that the not-mother mother, is not a true mother, but does anyone know or have a guess to what it could be?

Also is worth trying again or will it definitely not work with pasteurised juice? I have 3 litres left.

[u/foolofcheese]

it looks like you have blue mold forming - I am going to guess you aren't going to have success and I don't have any advice on how to rescue what you have

the fruit floating has allowed an germination point for other microorganisms - it is a common issue if you don't mix a fermentation (with floating bits) often enough; it is commonly referred to as a fermentation cap

the easier style of experimenting is to buy a bit of live vinegar (like Braggs) and add it to some juice - once you have a good vinegar going nicely you can add other elements like fruit scap (weighing them down helps too)