North American Fruit Explorers mailing list at ibiblio

[halegp@aol.com]

> Hi all,
> Do any of you make your own apple cider vinegar?
> I am making some by default and could use the benefit of your experience.
> I bought 1/2 gal of some locally made apple cider (non-alcoholic) a couple
> of weeks before Thanksgiving.  It had been minimally processed, and when I
> remembered about it a week ago, the plastic jug was bulging, and lo and
> behold, it was fermenting in the frig.  Smelled yeasty, sort of like beer.
> I let the gasses escape, put the lid loosely on, and put it back in the frig
> until I could figure out how to make vinegar of it.  This morning after I'd
> downloaded vinegar-making instructions, I took it back out of the frig, and
> it now smells much more like wine....the yeasty odor is gone.
>
> I didn't measure sugar content at the beginning, have no wine-making
> equipment handy, stored it in the frig, not at the recommended temperatures,
> didn't add yeast, etc., etc.---can I still make vinegar of it?  It was great
> apple cider, I hate to just throw it out.
> Is the process fairly forgiving of less-than-ideal conditions?  Any
> suggestions?  I have canning equipment, etc., if needed.
>
> Thanks,
> Michele
> SW Ohio
What's wrong with just drinking the "hard" cider?  In my mouth it tastes almost a good as Cliquot champagne.

 Gordon Hale
Grand Prairie, Texas

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