Is my cider turning to vinegar?
I had about 1/2 gal - 3 quarts of cider in the fridge (bought mid-Oct) that was going bubbly, so I moved it to the basement to finish fermenting into hard cider. All was well til last week, when I decided it was going to blow its top, so I removed the push-on lid (like a milk gallon), added a little sugar to keep the fermentation going, and just covered it with saran held on by a plastic bag, with a pin hole in the wrap. Then the jug didn't swell any more. Now, over the weekend, it's still not swollen, it's bubbling a little, but it smells and tastes slightly vinegary, not as carbonated as on Friday. Don't see a mother forming, but have I just ended up with 3 quarts of vinegar?