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Old 04-12-2012, 02:17 AM   #1
SacredBrew
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Jan 2009
Posts: 36


Hello,
I make cider in bourbon barrels old and new. I have a couple of
barrels that have a flavor that is not horrible but are slightly off
flavors. In one of the barrels I made a mead. . Then I bottled the
mead and rinsed the barrel out and fermented cider in it and the cider
contains a very similar flavor within it as the bottled mead (clearly
a flavor that has gotten inside the wood) . I cannot describe these
flavors too well. . but my question is this:

I'm going to start making a lot of Cider Vinegar and instead of using
cider that is tasting really good and has potential to age into an
even better tasting cider, I would like to use cider that has some of
these slightly off flavors. . If I re-rack these off flavored ciders
into a vinegar barrel will the vinegar take care of the off flavors
over time.. . . or do you think these flavors have potential to
persist even through the vinegar. . .
cheers,
jon

 
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Old 04-12-2012, 02:58 AM   #2
corkybstewart
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Jun 2011
Carlsbad, NM
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I turned a crappy batch of cider into the best vinegar we ever tasted. That stuff was magnificent with crab salads, fish and chips, and just regular salads. I say go for it, I don't think off flavors will stay with it.

 
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Old 04-12-2012, 12:42 PM   #3
Pickled_Pepper
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Nov 2011
Atlanta, Georgia
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Not to mention that you aren't guzzling cider vinegar...the off flavors in a drinking ciders might not be noticeable in the small amounts of vinegar you use in a Salad or in BBQ Sauce.

 
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Old 04-19-2012, 01:56 AM   #4
smh
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Nov 2010
Philadelphia, Pennsylvania
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What do you use as a mother culture for the vinegar? Or just go au natural?

 
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