Apple Cider Vinegar Ready

The apple cider vinegar sat for a month, now it's ready to test!  

Check out the mother growth on the fresh/frozen batch! 

The post-sauce apple cider vinegar had much less mother growth. Guess from now on I'll use just fresh or frozen apple scraps. 

They say it's ready when it's between 2 to 3 pH. G has some pH test strips from his kombucha making days, so it was very easy. Mine is right at 3. The big jar is more like a 3.5, so I'll let that sit longer.

The post-sauce ACV had a unique flavor, a little sweeter than the rest. The fresh/frozen had more of an alcoholic tone. The bigger jar of fresh/frozen seemed watery compared to the others, definitely didn't have as much flavor, probably because it's not quite ready yet. 

I'll leave some of them to sit a while longer, and turn others into fire cider!