I am new to making ACV. I have cut up apples (from very very old apple trees), covered them with water, a little sugar and weight to hold the apples under the water. I covered the jar opening with cloth and a rubber band. They have a sort of vinegary - winey smell so I poured the liquid into glass gallon jugs with loose lids so they can breath. they all seem to be forming the mother very well. i've tried this method before but threw it all out when the mother formed because I thought it was mold. This time I know better. Very mucusy.
1. I am not sure when it is actually vinegar. I've tasted it and it did not seem like wine or vinegar but somewhere in between. How do I know when it is "done"?
2. How do you store it when it is finally vinegar? I watched a video
but she is making small batches and using it right away and then making more. I only have my apples in the autumn and am making gallons of it. I decanted some into a plastic vinegar gallon bottle and it was still giving off gas as indicated by the bowing of the bottom of the jug!
Could some you with more experience tell me if I am on the right track and answer my two questions? Thank you so much
