So two years ago I was into making vinegars, last year hard apple cider, and this year shrubs!
I have some 8 month old hard cider that I have yet to decant into its final resting place, and I was wondering about using it in place of some or all of it in a fig shrub. I used store bought cider, no preservatives, and I assume "lightly pasturized" from a local ( Nor Cal) farm, and Lalvin Dried Wine Yeast EC #1118 . I used an air lock, and it did what it was supposed to do, then I decanted and put on clean air locks. Then summer came, and lots of garden stuff. Yada Yada Yada, and here I am with a lot of fresh figs from my tree, and yearning for shrubs more than hard cider
I understand that hard cider+ acetobacter becomes vinegar, and sometimes hard cider + air ( with acetobacter) becomes cider. What is likely to happen with hard cider+ macerated fruit? I'm thinking the sugar could start making alcohol again.
Right now it tastes alchoholic, but not like apples, and not like something I want to drink. I was planning on adding some apple flavor, and a sweetener; eaither sugar if I want bubbles, or maybe splenda or agave if I dont. So far I've added some of the cider to an almost empty bottle of apple cider vinegar, with the "mother".
I'm trying to post in the "right" place, but there doesn't seem to be a lot of action here. Is this alright to cross post on fermenting or home cooking?
These folks make cider, vinegar, and shrubs.
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