Dry...or vinegar???

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rocketsan

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How long would one know they definitely made vinegar? I have 19 liters that have been in secondary for about six weeks. In the interim I have made sweet ciders, spicy cider, and a tart cherry cider.

Can't decide if the 19 liters is off or just very dry as I used champagne yeast.

Wondering how long it takes before one knows for sure it's vinegary...
 
You would KNOW if it was turning to vinegar. It is a very distinct taste. If you are on the fence about it, it's probably just a young tart cider. Does it seem to have a pellicile? (A jelly looking top)
 
No jelly...if I want to carb it can I still bulk age it or should I bottle it now?
 

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