Cider vinegar, left for 9 mo the still only PH of 5

[Samgray]

I saved the pulp from last years cider brew and attempted to make cider vinegar, I started off strong, stirring often, then filtered the pulp out. Since then I really haven’t touched it. Today I’ve attempted to dump in thinking surely 9 months should have done the trick, there is a good layer on top but the vinegar still only has a PH of 5 and tastes very cidery. Any clues as to why this might be? Surely it should be done by now? Any help massively welcome.

 

[Druncan]

Did the same, composter crew are munching it quite happily,,,,,, Does it need particular bacteria? Compost wormies say they prefer the beer slops...

 

[SMP Brewery]

Any clues as to why this might be?

No idea, but isn’t it funny when you want to create vinegar, no chance. When you don’t it’s easy

 

[jof]

I thought pH was supposed to be the concentration of hydrogen ions in solution (or something like that)
Not sure you would want a very high pH level if your vinegar is for human consumption.