Ickythekid
Active Member
So what normally would turn your batch of cider from "Yum!" to "Maybe I can cook with it" vinegar?
Cider > Vinegar ? How
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Joemama474
Well-Known Member
Simply? Oxygen and Acetobacter contamination.
Ickythekid
Active Member
What about people posting that if they use UV Pasteurized cider it will turn to vinegar after 6mos? Does that mean those of us that can ONLY get UV pasteurized cider will not be able to turn it into apple wine?
dinnerstick
Well-Known Member
yes those not using not pasteurized juice won't be able to not turn it into something that isn't vinegar, i think that clears the issue
sorry i'm drunk
sorry i'm drunk
Ickythekid
Active Member
Wait, what? Lol. That's like a quadruple negitive. I'm lost.
dinnerstick
Well-Known Member
Ickythekid said:
i was being a dick
dinnerstick
Well-Known Member
if you want vinegar you need
1. ethanol, so you need to ferment the apple juice. acetobacter turn ethanol to acetic acid. if you leave your cider out for a year first yeasts will ferment the sugar to ethanol, then acetobacter get to work.
2. acetobacter, which is in the air, or can be added from another homemade vinegar. but it can find its way in without too much trouble.
3. oxygen, so shake it, pour it, swish it, whisk it. then cover with cloth and leave it for a few months. i think commercial vinegar producers bubble oxygen gas through the cider/wine/whatever.
it doesn't matter if it was pasteurized but additives like sulfites will probably inhibit acetobacter by reacting with free oxygen. i'm not a great chemist. don't know about sorbate. now- get drunk. or in this case, have a tangy salad
1. ethanol, so you need to ferment the apple juice. acetobacter turn ethanol to acetic acid. if you leave your cider out for a year first yeasts will ferment the sugar to ethanol, then acetobacter get to work.
2. acetobacter, which is in the air, or can be added from another homemade vinegar. but it can find its way in without too much trouble.
3. oxygen, so shake it, pour it, swish it, whisk it. then cover with cloth and leave it for a few months. i think commercial vinegar producers bubble oxygen gas through the cider/wine/whatever.
it doesn't matter if it was pasteurized but additives like sulfites will probably inhibit acetobacter by reacting with free oxygen. i'm not a great chemist. don't know about sorbate. now- get drunk. or in this case, have a tangy salad
