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
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