We've been making some cider over the last couple of months, and this batch turned to vinegar. It's tasty stuff - we used Cox, D'Arcy Spice & Worcester apples & Japanese pears, all in equal quantities, but it did throw some massive protein-tannin ectoplasm after the yeasts died. We filtered out the protein-tannins with some muslin and let it settle - and I think we'll have to do another filtering later. I also ran some tests using the soil testing equipment at work, and discovered that it has a fearsome pH 3.5!
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A note on the apples - Cox is the well-known Orange Pippin, a very full flavour, best in early autumn, recognisable by its rattling seeds when shaken. D'Arcy Spice, an East Anglian apple, belongs to the Russet family, sweet, small apples of grey/green colour, popular in Cider. Worcester is most likely Worcester Pearmain, a desert apple, very crisp and used cut up in salads very early Autumn. The Japanese pears... I know not.
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More to follow on Cider making, but perhaps not till the Autumn.
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