Jurnal Supergainz1, 06 Feb 23

Don't do it. It looks weird.  

Is that how apple cider vinegar is made??? I’m about to make my own now. The price on those is getting ridiculous. I did it, I drank it. And it taste pretty damn good lol. Like apple soda with probiotics  

Definitely need Kenna for googling 🤔 

Making hard apple cider now? You can do the same with fresh cut pineapple in the fridge. Stocking the bar with pre-workout cocktails 😁🍹 

looks like something to be dropped off at the lab ;) 

That's tangy!  

Ewww!  

😵‍💫 

It fermented. 

Cider. 

Ummmmm 😅😅😅 

Whoa!!! 

yes and no as to the: is this how they make hard apple cider/ apple cider vinegar question. Leaving apple juice out that spoiled and then discovering something like this is essentially how we imagine it was done in the beginning. But by just leaving juice out to spoil like this you may be just as likely or likelier to end up with something that'll make you sick as you'd be to get good probiotics like in apple cider vinegar or a good alcohol producing culture. As a side note my brothers and I went to private boarding schools in the 80s and 90s and to get alcohol many of the guys in the dorm would steal apple juice concentrate and let it ferment in their dorm room windows in the sun. The natural yeast in the air will get it started and it will feed off the sugar in the juice but I don't recommend this process. Kids also tried to get high by asphyxiating themselves, so I wouldn't rely on the wisdom of teenage boys trapped in a dorm with no entertainment.  

People who know what they're doing will use a culture known as a "mother" to make vinegar rather than relying on the yeast and bacteria in the air. I'm not familiar with the process of making hard cider that much but I think it's similar to brewing beer, which is rather complex and requires sterile equipment and precise addition of yeast etc. 

It won't make you sick. Juice without preservatives will ferment. Yeast are everywhere. They "eat" the sugar in the juice and turn it into alcohol and CO2. Then acetic acid bacteria, which are also everywhere, convert the alcohol to acetic acid which gives you vinegar. What you have there is in the early stages of fetmentation. It will still be sweet, but will be fizzy from the CO2. The alcohol level will be very low at this point. 

Daph I googly a little and it says what you said except you went into greater detail about it. I actually bought another bottle to try n do the same lol