Using older cider

[Old Medic]

We have 2 gallons of fresh pressed cider that has been sitting out in the garage for about a month and a half. Temps have ranged from frozen to 60 degrees. It has a faint off odor, not sure but almost vinegary. Would you take a chance using it? If its started naturally fermenting, then them sugars are gone.

 

[Old Medic]

Well DUH... sometime asking a stupid question makes you think.... SG has dropped from 1.056 to 1.040.

 

[JulianDave]

I'd keep it at room temp to help it finish. You could also hit it with sulfite and use a cultured yeast. I'm not a fan of wild ferments, but they seem to be all the rage now.

 

[JAReeves]

We do all of our cider with wild yeast ferments, but it takes time before they mature enough to be drinkable. We find that 3 months is a minimum, but sometimes a year is optimal.