I’m not sure if this is mildew on the inside of the cork or not? No odors and the Chardonnay tastes great but when I give away bottles I’m afraid it might freak someone out. #1) Does it look like mildew and #2) If I want to re-cork do I risk oxidation? Thanks!
UPDATE: I just talked to the manufacturer and the markings on the side of the bucket are US Gals. They said I still can add more water. Now my question is can I add water 5 days after I added the yeast or should I leave it and when it's ready rack it into a 5 gal carboy? Starting S.G. was 1.104
Thanks for the comment :) I'm thinking the markings on my bucket may be off. They are also imperial gals. This was my first batch and I didn't verify the markings.