remove it from the dregs. Of course I took the opportuity to
(cautiously) sample the beverage. It's great! Much dryer than I
would have thought possible using this method, but still a hint of
sweetness behind it. No acrid scent to be found. My only guess is
that when I smelled it before, the yeast culture was super active and
extra smelly. The lesson learned here: Patience pays off!
--- "Willum"
>
> I think I just made a batch of vinegar!
>
> When I finished brewing my 3rd batch or so of cider, I knew I was
> going to be pitching a new batch that night, so I tried an
experiment
> (first mistake!)
>
> I started by siphoning the finished (cleared) cider from one 2
liter
> bottle to another. I do this to transfer the "good" cider at the
top
> of the bottle to it own container so I don't have to worry about
> stirring up the "dregs" or "leeds" when I pours a glass. I avoid
> getting an off taste this way. When that was done I sealed the
cider
> and put it back in the 'fridge. I took the left over cider (about
> the bottom 1 inch in a standard 2 liter plastic bottle) with the
> leeds and added 1 teaspoon of table sugar and about 3/4 cup (or
> so...) of warm tap water, about 90 degrees F. I put the EZ cap on
> and set this "starter mix" aside for about 8 hours or so.
Hindsight
> tells me I should point out that this bottle is 80-90% air at this
> time.
>
> That night I mixed my apple juice concentrate (Wal-Mart generic, no
> sulfites or preservatives, Vitamin C added), 3 AJ cans of water and
1
> cup of table sugar at about 90-95 degrees F. I opened the bottle
> that had my "started mix" in it, and much to my delight, there was
a
> little pressure in the bottle! I added my freshly made juice mix,
> shook it all up, wrote the date on the bottle (good habit!) and set
> it aside to brew.
>
> My intent was to let this batch brew for 10-14 days, depending on
my
> patience, re-sweeten, and see if I could get this batch to "brew-
out"
> meaning have the yeast consume as much sugar as possible and die
off
> from the alcohol content. That way I could bottle it up with
regular
> press on caps or corks without the cider continuing to ferment,
> creating pressure and making a glass-grenade. I noticed however on
> day 2 or 3 that there was a "head" in the brewing bottle. I shook
> the bottle up to make it go away, and set it back. I checked it
> again the next day, same thing. This time I opened the bottle
slowly
> and was unpleasantly greeted with an acrid "vinegary" smelling
> aroma. It appears to have plenty of carbonation.
>
> I sealed it all up and here in a day or 2 i will be moving it to
> the 'fridge to clear. I am full confident that when I open the
> bottle this weekend, I will have 1.75 liters of apple cider vinegar.
>
> Was the re-using the yeasty dregs THAT bad of an idea? Did I miss
> something else along the way? Your ideas, questions and thoughts
are
> most welcome!
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ORGINAL POSTER: willum
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