You were fermenting it for an entire month?

was your aim to have it mature by chance?

I was trying to clarify it and age it a little as instructed. I read racking took three weeks give or take.

so by reading the description, it wasn't a yeast bloom I take it. (which is caused by over exposure to oxygen)

do forgive me though, Cider is not in my repertoire, my works tend to be on the lines of Korean Cheongju and wines. (and Gruit beers)

Nothing like that. It's a different shade of white from what a yeast bloom would look like and there's no sugar left for any leftover yeast to eat up.

hmm, I cannot say i've experienced what this is. This white bacteria isn't forming a film over the cider then.

D:>