Accidental cider vinegar

[RobinOfTheHood]

I've been brewing cider for a good few months now, but after leaving two demijohns over the lees for too long it seems to have turned to vinegar - at least that's how it smells. Having never had this happen before, are there any uses for this? I have approx 9 litres of the stuff.

[RobinOfTheHood]

[Obelixx]

I use cider vinegar a lot - to make vinaigrette for salad and for fruity chutneys like rhubarb or tomato and also a dash goes in my spiced blackcurrant jelly, sweet and sour Chinese and Thai sauces for chicken and fish and pretty much any recipe that asks for white wine vinegar.   

[Jeanbean]

Shame I am not near you as I have to go out tomorrow to buy some for my pickled cumber recipe :)

[chriselst]

I use cider vinegar when slow cooking gammon joints.

[RobinOfTheHood]

Is there any chance that it's not safe to use? How do I know for sure - there was a leak in the airlock.

[Gordonmull]

Assuming your cider wasn't really weak then there isn't much nasty stuff that will survive:

a) 5-7% alcohol solution, that's why we use it to preserve fruit  :D
b) 5-7% acetic acid solution, that's why we use it for pickling!  :D

If it smells like vinegar, it probably is. The smell is unmistakable. If you got a horrible mouldy mess on top that's what's called a "mother" and would definately confirm you as the proud owner of so much vinegar. 9 litres, you poor sod.

Pickling would be my realistic option. Needs to be 5% acetic though. If your ABV was 5% or more you're laughing.

Or...Put into small bottles as christmas presents? Pretend that you actually MEANT to do this?  8)

Anyway...I am sorry for your loss. I'd be gutted to lose 2 DJs of booze. Don't be discouraged, grab this year's apples and chalk this (pretty rare) occurence in the joys of brewing up to experience.

[Toshofthe Wuffingas]

I actually begged a 20 litre container of accidental cider vinegar from a friend as I had tried it on a visit and liked the taste so much. I use it for marinades and for cooking belly of pork. Spashes of it go into stews and meat sauces and haricot bean salads.
Mind you, I still have a lot left!