Hello fellow Homebrewers,
I’ve let a already fully dry fermented Cider batch sit for quite a while in the cellar and a bacteria layer formed on top of it. My guess was it’s vinegar bacteria but it still kept its Ph of 3.7 for over a month. Any clues what it is and how to proceed with it? There...
Hi. I am new to this forum. I am questions regarding ACV. But for this I am writing the complete scenario for understanding.
Last year, I made ACV (watching some tutorials from YouTube) and ingredients I used were:
1. Water
2. Sugar
3. Apples as whole
During the making of it, I had the smell of...