stopping the sour

[GeneDaniels1963]

I've got some cranberry cider that has been in the fermenter for about 1 month. It seems to be going sour, like some vinegar taste. But it is still drinkable. So can I hit it with Campden to stop it from going any more sour and then bottle it? Of course, that means I cannot bottle carb it, but it is pretty nice still, so that would be fine. I just don't want it to get any more of the vinegar taste than it has now.

 

[A-man]

Not sure if sulfites will stop that process but a true vinegary taste is likely oxidation. Your fermenter good and sealed? I suppose it could be bacterial infection too.

 

[AzOr]

I would think pasteurizing would work if you bottle it.
Otherwise, campden and sorbates would be the other option.

A little souring sounds tasty. I’m working on something similar now.

 

[RPh_Guy]

Acetic saved (vinegar) is produced by wild microbes only when oxygen is present.

You should always minimize oxygen exposure to your cider, especially when wild microbes are present.

Sulfite does inhibit the wild microbes and also reduces oxygen exposure.

Bottling with priming sugar is an acceptable method to prevent further oxygen exposure, and sulfite isn't needed.

 

[GeneDaniels1963]

I would think pasteurizing would work if you bottle it.
Otherwise, campden and sorbates would be the other option.

A little souring sounds tasty. I’m working on something similar now.

It just sour enough to be good right now. In fact I am drinking a glass as I write. I just don't want it to go off any more, then it would not be good. I just gave it some Campden and will bottle tomorrow.

A related thought, how much of the ABV is lost as it turns off to a bit vinegary?

 

[RPh_Guy]

how much of the ABV is lost as it turns off to a bit vinegary?

One molecule of ethanol is metabolized to one molecule of acetic acid:

If you want to go through a fairly complicated process to measure the acetic acid, you will know the amount of ethanol that was consumed. You could also use a fairly complicated method to directly measure the ABV instead.

Or you could just relax and have a homebrew.

 

[GeneDaniels1963]

I think I will drink what I have, and hope it does not get too acidic before I drink it all.