Apricot-Begonia Cider - Aceto problems?

[Lerickal]

Hey there,

Just trying out a taste of my Apricot Cider, and I noticed a faint vinegary finish. I did add begonias (tuberous) into the primary to ramp up the tartness, so it could just be that. I didn't have/test the pH at the start of fermentation, but it's sitting at 3.54, so nothing too unusual.

My question, I guess, is will the pH continue to drop if my cider's been infected? And what kind of rate could I expect? I figure I'll test again in a month. Mind you, these have been in bottles for about two months and had no suspect signs before going in.

Thanks!

 

[Lerickal]

Probably want more spec info here anyways...

6G batch
50# Apricots
1oz Pectic Enzyme
800g Brown Sugar
200mL Begonia puree (The excess pollen here probably caused me the grief with clearing)
...some K-Meta...I didn't seem to write it down on this day.
5g Cote des Blancs
2g Yeast Nutrient

Starting SG 1.072 (Fermented on the fruit...went way too fast...like 1300FSU)
Final SG 0.0968