Cider to vinegar (how long does it take)

[Pyg]

Making a batch of Cider.
I foolishly did not add any K-Meta before I started fermenting.
Fermentation stalled, restarted and stopped. During this time the cider was sitting in the primary bucket for a few days.

I tried the cider the other day and there was a tingle in the taste which is probably the greenness of the cider, but it had a vinegar taste.
It very well just could simply be the apple taste.
The cider does not smell like vinegar at all.
I have since dosed it with K-meta at the end of fermentation,
However how long does cider take to start to turn to vinegar?
And would I smell vinegar before I taste vinegar?

 

[Yooper]

Acetobacter takes a while to form vinegar. First, the alcohol has to be made and then the bacteria have to consume the alcohol and make vinegar.

If it's sour, it could be infected with something like lactobacillus but if there aren't any signs of infection it could just be tasting dry cider.

 

[Pyg]

Acetobacter takes a while to form vinegar. First, the alcohol has to be made and then the bacteria have to consume the alcohol and make vinegar.

If it's sour, it could be infected with something like lactobacillus but if there aren't any signs of infection it could just be tasting dry cider.

I stopped the fermentation at 1.010, so there is residual sugar in there.
I am hoping the tingle is due to being green, because there is a sweetness that follows.

 

[Yooper]

I stopped the fermentation at 1.010, so there is residual sugar in there.
I am hoping the tingle is due to being green, because there is a sweetness that follows.

Depending on how you stopped fermentation, the flavor could be from that. It's really hard to stop an active fermentation, and sometimes adding sorbate to an active fermentation can cause some off flavors while it still ferments. Could that be it?

 

[Pyg]

Depending on how you stopped fermentation, the flavor could be from that. It's really hard to stop an active fermentation, and sometimes adding sorbate to an active fermentation can cause some off flavors while it still ferments. Could that be it?

I should clarify, I did not stop/stalled fermentation at 1.010, I racked and fermentation stopped and I was unable to get it going again after 2 doses of yeast starters.

After battling stalled fermentation I threw in the towel and just left it at the current SG.

however during the entire time I was trying to get the fermentation going again, the must was sitting in a primary bucket and not sealed, and not fermenting.

So you can see where my concern would arise, especially when this process has been a dumpsterfire!

 

[Yooper]

I should clarify, I did not stop/stalled fermentation at 1.010, I racked and fermentation stopped and I was unable to get it going again after 2 doses of yeast starters.

After battling stalled fermentation I threw in the towel and just left it at the current SG.

however during the entire time I was trying to get the fermentation going again, the must was sitting in a primary bucket and not sealed, and not fermenting.

So you can see where my concern would arise, especially when this process has been a dumpsterfire!

Oh, yes, I see now. Yes, I'd worry too about a finished cider sitting with wide headspace for a period of time. It may, or may not, be contaminated.

Anytime your SG is below about 1.040, and fermentation is slowing or stopped, the cider or wine should be topped up and in a carboy, and airlocked.

 

[Pyg]

Oh, yes, I see now. Yes, I'd worry too about a finished cider sitting with wide headspace for a period of time. It may, or may not, be contaminated.

Anytime your SG is below about 1.040, and fermentation is slowing or stopped, the cider or wine should be topped up and in a carboy, and airlocked.

I usually snap the lid and finish out fermentation, however in this instance I had too much air space and racked to some jugs, but went back to a bucket when I tried to referment.

however I am assuming that since it does not smell like vinegar, it may not be contaminated.

 

[Pyg]

I tried a bottle of my cider yesterday and all my concerns about vinegar are gone.
The tingle has subsided and it is turning into a nice sweat cider with 6% abv!
I intend on bottling the rest of my batch and hide it until March.

ANy one ever try bulk aging with cinnamon sticks?