Cider vinegar and ethyl acetate.

[Ian Shields]

I have 40 or so gallons of cider turned to vinegar which is probably 3 yrs old. It has a fairly strong nail varnish nose to it which is ethyl acetate? I have found that heating the vinegar seems to remove this.

My question is, is ethyl acetate? harmful. And does it make sense that heating removes it, and is it now ok to use? After heating it tastes really quite nice.

Ian

[Andrew Lea]

Can I ask if this is truly vinegar or just vinegary-tasting cider? Was a vinegar mother involved?  To be true vinegar you need a minimum of 5% acetic acid. 

Ethyl acetate in the tens or hundreds of parts per million levels you will encounter it in alcoholic beverages is of very low toxicity because it is a normal metabolite and breaks down to ethanol and acetic acid which are also normal metabolites.  However it may be unpleasant even if not harmful. If you find you can effectively remove it by heating, all well and good. Its boiling point is 77 C though a good  deal of it will probably volatilise at a lower temperature. 

Andrew 

Wittenham Hill Cider Portal
www.cider.org.uk

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[Ian Shields]

Thank you for your comments. I have had a look in the barrel and there is a dense white gel like layer on the top. I am quite ignorant about vinegar but looking at various photos on the web I assume it must be vinegar mother, could it be anything else? To my inexpert taste it is vinegar. Is it possible to easily measure its strength?

Ian

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[Andrew Lea]

Dilute tenfold with distilled water, do your normal acid titration and then multiply the result by ten. 

Andrew 

Wittenham Hill Cider Portal
www.cider.org.uk

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[Ian Shields]

Thank you, I will have a go.
Ian

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