Making vinegar from hard cider?

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cjbalough

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I made a batch of hard cider that has a middle of the toung/mouth sour taste..... Is it salvageable as a cider? If not, can I make it into vinegar? How?

Back story: 5 gallons of cider made from local pasteurized cider. Started late last winter (Feb/March)....racked to secondary after 4 -6 weeks, and hanging there ever since. Airlock has not gone dry, stored at basement room temp so low/ mid 60's for ferment, then gradually as warm as 80's. Carboy has always been covered in a heavy sweatshirt. Fermentis 04 yeast, healthy ferment. Cider never cleared, very pale color but cloudy like a wheat beer ( photo attached)....planned on bottling in May but never found the time...SG is right about 1.000

View attachment 1440809472012.jpg
 

chevalcider

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My most successful batches of cider vinegar happened when I just let a wild open fermentation keep going. I had a failure last winter that I decided to turn into vinegar. It didn't want to ferment the first time and its not going to vinegar now either. I am going to dump it.

As far as your cider....it has aged for a while. It might mellow a little more with more age though.
 
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cjbalough

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Is that middle of the mouth sour a flavor that will fade? Or, is there somthing can add (tannin?) To help? Just adding sugar in the test glass didn't do much.
 

MindenMan

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It might be malic acid, and only time will fix that... I had a batch of hard cider recently I didn't keep an eye on it, and it developed a mild "vinegar" mouth feel, so I added some of the mother I had. It now isn't really even sour, sort of full in the mouth in a good way. I will say this cider was above 15% ABV when I changed it's destiny, so it couldn't really get "thin" tasting.
 

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