Exposed 2 Year Old Cider - Safe or Toss?

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quirky0907

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I fermented two gallons of store bought organic apple juice over two years ago. After several months I unintentionally let the airlocks go dry. At the time I figured it was ruined but I went ahead and left them to figure out at a later time. Now two years later to my surprise it doesn't smell bad. There has been white films in the past and other times chunky floaters. Right now it all seems to have floated down. I'm wondering if the stuff is any good. Is there any danger in trying it?

Info: Batch 1 and Batch 2
Starting gravity: 1.055 & 1.058
Yeast: EC-1118 & D47
 
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quirky0907

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Alright thanks, I'll give it a taste if there's no harm in it.

I'll let y'all know if I end up on the toilet after.
 
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quirky0907

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After a few tastes, it's smooth, light, and very sour. My wife happens to enjoy sour beers so maybe it's salvageable. I'm considering bottling it though it has a bit of a slimy type of texture in the mouth. Should be worried?

I'll upload some photos from around the 9 month mark. Probably around the time I realized something bad may have been going on with it.
 

bkboiler

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Sounds like it got ropey....I'd fill the airlock and give it some more time...I think sometimes ropiness goes away and sometimes it doesn't.
As long as the flavor is good then that's a good sign!
 

doublejef

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Is it only sour or also have a acetic bite? It should be close from a vinegar with this time being exposed to oxygen. It also looks like a vinegar to me.
No danger to drink it anyway but should be better in a salad than in a glas.
 
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quirky0907

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Good point, I think I should move forward using it as a vinegar.

I ordered some PH strips to find out how acidic it is.
 
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