Well i've racked it now, sg was 995. It tasted really good must be said, subtle champagne with a pear taste. I topped it up with the right amount of sugar melted in water and now it is softly fermenting again. Sounds good right? not quite I have a problem now, yesterday I noticed a white fungus looking stuff in the neck of the carboy, picture below. What is it? is it bad? how do I get rid of it?
Cheers
Cheers
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