gvhorwitz
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- Aug 7, 2014
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Two years ago I made a batch of apple cider. In my opinion, it's pretty blah. I used cider that was pressed here in Connecticut.
I saw in Drew Beecham's book, a recipe for making cider vinegar using: Bragg's ACV as a starter.
After three days, I have seen no change, (no mother forming). The recipe calls for me to cover it with a cloth. Instead, I put it in a container with an airlock.
Was is this a mistake? Does the cider need air, instead of an anaerobic environment?
Your help would be appreciated
Greg
I saw in Drew Beecham's book, a recipe for making cider vinegar using: Bragg's ACV as a starter.
After three days, I have seen no change, (no mother forming). The recipe calls for me to cover it with a cloth. Instead, I put it in a container with an airlock.
Was is this a mistake? Does the cider need air, instead of an anaerobic environment?
Your help would be appreciated
Greg