So, I have a 5 gallon batch of cider sitting out on my back porch in its carboy. I had high hopes for it in the Spring when I opened it after a years worth of fermenting, but it was quite bad. Very alcoholic but very vinegary.
Now, it's been sitting on the porch day in and day out since April. I have just harvested a big batch of Inferno Chilis and Jalepenos along with some onions from my garden. I was wondering if the stuff on my back porch would be considered good enough vinegar to make hot sauce with. It has not been refrigerated at all, but I've read that vinegar keeps very well without refrigeration.
Should I use this to make hot sauce?
Now, it's been sitting on the porch day in and day out since April. I have just harvested a big batch of Inferno Chilis and Jalepenos along with some onions from my garden. I was wondering if the stuff on my back porch would be considered good enough vinegar to make hot sauce with. It has not been refrigerated at all, but I've read that vinegar keeps very well without refrigeration.
Should I use this to make hot sauce?