I tried brewing my second batch on Cider the other day. Here is the history:
In late september I bought 5 gallons of pasterized cider from a local farm that was in a fridge there. I put it in my fridge and forgot about it/got busy. In late January I let it warm up to room temp and pitched some ale yeast. I didnt' use any Campden tablets because I figured it was pasturized. I got a great fermentation for about a week. I failed to rack it to the secondary till last night (about a month in the primary). When I opened up the primary I noticed that there was a white cracked film on the top which I have seen before when making sour beers. I tried a bit and tasted a bit sour, not like vinegar just a little tart and sour. I know it is pretty early do you think it might mellow out?
I was pretty lazy about the whole process which is why I wouldn't be surprised if it got a brett infection. I think I will let it chill in the secondary for a while then bottle it and see what it turns out like. What do you think? Should I put the secondary in my lagering fridge?