Hello,
I have started a bit of an experiment, originally with the idea of making Cider Vinegar, and creating a mother. I have taken a couple of sealed jars, and filled them each with separate "musts". I did this roughly three weeks ago. Being new to wine / cider making, I'm unaware of some of the steps of natural fermentation. I know that the apple naturally contain all the bacteria and yeast required for fermentation, but I also know it's hit or miss, successfully fermenting naturally, given all of the other natural factors (bad bacteria) involved. Currently, one of the jars still contains it's original cloudy "cider" appearance. The other jar however, has settled, and the majority of the liquid is almost absolutely clear. My question is this, is the clear jar a good sign? If so, is a good sign of alcoholic fermentation or vinegar fermentation? ;) I'd like to know before "the taste test" as I'm not planning "the taste test" for a while yet, I expect about another two and a half months.
Any help would be greatly appreciated. You can email me at hemmingway at shaw dot ca or remove the capitals and underscores if replying to this message.
Thanks! Rick