To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
Subject: Re: [NAFEX] Apple Vinegar
Date: Sun, 28 Oct 2007 08:32:11 -0500
If you can keep the vinegar organisms out to start with, keeping air out of
your bottle or whatever you are fermenting in should ensure you get wine
rather than vinegar. Leaving plenty of room at the top of the jar or bottle
and opening it at intervals or just tying a cloth over it should ensure
vinegar rather than wine. Normally we get wine, but I have tried making
hard cider and it goes to vinegar nearly every time. I kind of hate to
pasteurize it first. Normally I bring home apples from various trees I know
of, as mine aren't producing, but this year there are no free or cheap
apples. The one green grocer I have access got his apples from Virginia
this year instead of from the Sequatchie Valley as usual. Donna