Sooooo about that hard apple cider project I was taking part of.....it is now fermenting in the green metal compost bins of the CIA. Let's see if I can explain what happened in a scientifically correct manner:
The pulp which was being pressed for its juices was removed and taken to the trash. To quote my friend who took part in this epic removal of the pulp: "You should also know that after determining that the apple pulp was entirely eradicated of any remaining juices, we made an effort to take said pulp to the trash. Unfortunately, in this process, the bag of pulp exploded over the stairwell under which we were carrying it. This is in part an apology for the smells and residues that linger in said stairwell. It was for a good cause. Promise. "
Well after the pulp was removed, the juices were happily left to ferment and bubble away. GO YEAST!! Well, yeast needs sugar to live, so it was quite happy in that pool of delicious appley sugars. But once the yeast runs out of sugar to eat, it turns to alcohol, which is why some people add sugar to any fermenting beverage--not to raise the sugar levels, but to raise the alcohol levels. Well, what happened here was that the yeast was so hungry that it ate all of the sugars before more sugar could be added. And before more sugar could be added, it turned to alcohol. And we all know what happens to alcohol if it continues to ferment...the birth of VINEGAR!
Yes. Our hopeful apple cider turned into apple cider vinegar, horrible vinegar at that (according to the above person whom i quoted). They threw it out.
Mission Apple Cider: FAIL.
Oh well.
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