This might be better posted on the beer forum, but I know some of the folks on the Spirits board make beer, cider, infusions, etc, so I'm posting here.
I have some unpasteurized cider in the fridge that I was drinking by itself or with some rye added. Well, it's been pushed to the back and neglected and I noticed the container was about to pop the other day. I gave it a taste and it's definitely on it's way to becoming hard cider. There is a lot of sediment on the bottom and some got dislodged while taking a swig. How do people deal with cider that's fermenting? I know many people seek the unpasteurized stuff just to let it fizz a bit, but how long is it OK to keep? Will it start to go to vinegar eventually? Should I "rack" it off the sediment?
The obvious answer is to start drinking it faster, which I plan to do, but just wondering how long it typically lasts before getting funky.