Apple juice (w/asorbic only) & White lab English Cider yeast, no ferment... baker's+

[LinuxAssailant]

So I bought 5gl of Target Apple juice ([bottled? from concentrate] with Asorbic Acid).

I warmed White labs English Cider yeast (I think it was) close to room temps shook it up like crazy, and pitched it... it was sitting idle for a week with no bubbles from the airlock.

I don't have a real-local brew-shop near me, so I decided I couldn't make it a complete loss and pitched some bakers (bread?) yeast, and it started bubbling the airlock, I gave it a swish around today to get the juices flowing, and it seems to be bubbling pretty good for a 1 day start.

Has some of it probably gone to vinegar, or should it be okay, just doughy flavored, or should I just pour the whole batch down the drain?

 

[Randzor]

Shouldn't be vinegar unless it wasnt air tight for the week

 

[sandyeggoxj]

Don't pour it down the drain until you taste it. And then if you don't like it age it for a year and try again!

I just used that yeast and it worked like a champ! Finished at .999. A little dry for my tastes.

 

[LinuxAssailant]

It stopped bubbling again as of this morning, but it was going good after a swish last night, should I give it another spin/swish to stir up the yeast, or give up on this batch?