I’m wondering how to salvage a decent ciderbrew with a vinegar after taste.
My latest 28L cider brew fermented slower than usual, OG was 1.065 and virtually halted after 3 weeks at 1.005. I then emptied it into a 2nd container and placed it in cold storage.
Atm it has a pleasant enough taste/flavour in the mouth, (it could’ve been a contender), but then you get the distinct vinegar bite about 1/2 way down the throat and then the vinegar taste ascends into the mouth.
It has a similar vinegar bite/taste to 1 tsp of Aspall Cider Vinegar diluted in 100ml water.
Am I correct in assuming that this brew cannot be recovered as a drinkable cider potion?
What can I do to turn it into a decent ACV?
I have 1 large carboy and 2x 5L carboys to spare for the operation.
The carboy’s opening should be covered with cloth (J cloth). I have about 500ml of Aspall’s CV. How much ACV can be added to each 5L of this vinegar cider brew?
What is a good storage temperature for the carboys and for how long?
My latest 28L cider brew fermented slower than usual, OG was 1.065 and virtually halted after 3 weeks at 1.005. I then emptied it into a 2nd container and placed it in cold storage.
Atm it has a pleasant enough taste/flavour in the mouth, (it could’ve been a contender), but then you get the distinct vinegar bite about 1/2 way down the throat and then the vinegar taste ascends into the mouth.
It has a similar vinegar bite/taste to 1 tsp of Aspall Cider Vinegar diluted in 100ml water.
Am I correct in assuming that this brew cannot be recovered as a drinkable cider potion?
What can I do to turn it into a decent ACV?
I have 1 large carboy and 2x 5L carboys to spare for the operation.
The carboy’s opening should be covered with cloth (J cloth). I have about 500ml of Aspall’s CV. How much ACV can be added to each 5L of this vinegar cider brew?
What is a good storage temperature for the carboys and for how long?
