Posted: 10/17/2015 5:34:16 PM EDT
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So I've been brewing a ton of cider lately. We have a local apple butter festival and I bought some fresh cider to experiment with. Ok, first of all, it was labeled pasteurized. Long story short, I brought it home, left in the pantry for 2 days and now i see activity.. like serious activity. It looks like I pitched it 4 or 5 days ago at this point.
I have been wanting to experiment with apple cider vinegar. So my question to the brewing hive - odds it was contaminated by acetobacter and I can go from here? Any way to tell? It hasn't been above ~62 degrees... dangerous? Thanks in advance! |
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Quoted:
So I've been brewing a ton of cider lately. We have a local apple butter festival and I bought some fresh cider to experiment with. Ok, first of all, it was labeled pasteurized. Long story short, I brought it home, left in the pantry for 2 days and now i see activity.. like serious activity. It looks like I pitched it 4 or 5 days ago at this point. I have been wanting to experiment with apple cider vinegar. So my question to the brewing hive - odds it was contaminated by acetobacter and I can go from here? Any way to tell? It hasn't been above ~62 degrees... dangerous? Thanks in advance! your seeing bubbles? that aint acetobacter my friend. likely a fermentative yeast of some kind. |