cider vinegar clarification

[luis.ga...@gmail.com]

Hi,

I make one or two batch of vinegar every year. For the first time, this year, one of my batch is hazy. I am wondering if something went wrong.

Is a vinegar made with unclarified cider hazy? Most if not all the cider I make (including the one used for vinegar) is clear, so I don't think this is the reason.

Also, is there a way to fix this?

On the picture attached, the vinegar on the right is from a previous batch, while the one on the left is from last batch.

Thank you,

Louis

[Andrew Lea]

Just because your vinegar is hazy doesn’t mean anything went seriously wrong.  It could be polyphenol (tannin) polymerisation or could be renewed growth of acetobacter.

The simplest way for the amateur to fix it is by fining. Use a two-part fining like gelatin / bentonite (old fashioned) or kieselsol / chitosan (more modern).  Check out a winemaking store for these.

To avoid this in the future, you could perhaps think about pasteurising your vinegar or using SO2 when you bottle it.

Andrew

Wittenham Hill Cider Page

www.cider.org.uk

On 4 Jul 2022, at 01:58, luis.ga...@gmail.com <luis.ga...@gmail.com> wrote:

Hi,

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[luis.ga...@gmail.com]

Hi Andrew,

Thanks for the response. I'll try one or more of the methods suggested. If I add SO2 now, should  I expect clarification of these bottles (since the acetobacter is killed) or not necessarely?

Louis

[Andrew Lea]

No it’s too late to add SO2 now.  It only works to prevent bacterial growth or oxidative polymerisation.  Once those things have already happened, they cannot be reversed by using SO2.

Andrew 

Wittenham Hill Cider Page

www.cider.org.uk

On 15 Jul 2022, at 16:34, luis.ga...@gmail.com <luis.ga...@gmail.com> wrote:

Hi Andrew,

To view this discussion on the web, visit https://groups.google.com/d/msgid/cider-workshop/e3053760-e416-4bfe-acf9-616ab98dd6c8n%40googlegroups.com.