Apple Cider Vinegar

Notes:
Since this was a fun and easy ferment, we had to go back to the orchard a few times and have multiple batches going. We were able to enjoy ½ gallon of home fermented Hard Cider so far during the holiday meals and we still have another gallon than is ready to be bottled and aged. The cider was pretty good. We are used to commercial cider and having more carbonation; however, it was nice and rewarding to enjoy a dry home brewed cider instead.  I also have 1 gallon that is in its second stage of fermenting to become Apple Cider Vinegar. I have been checking on it and tasting it every week or 2. It is starting to taste a little like vinegar but still has a moderate cider note so it will need to continue fermenting awhile longer. I will update this log when it has completed fermenting and becomes ACV.

 Modifications/Troubleshooting:  
I was a little nervous at first when I started to see a white film forming on top the liquid and thought it could be mold but I realized it was the natural film from the fermenting process, so all has been going well so far. The room temperature in my home has dropped now that we are in the cooler months. I have the jars sitting in a homemade fermenting chamber, on a shelf with a heat mat, maintaining a temperature range of 68-72 degrees.    What Would I Do/Try Differently Next Time:  Next year, I will likely try to set up a fermenting station to make larger batches and will try to age the vinegar with oak chips for a more flavorful note. I will also fill the jar more next time. I assumed there would be more carbonation and potential overflow so I left a good amount of space for that, but it seemed like more space than needed.  I will likely experiment with adding varying fruit flavors to the cider while it ages to create more flavorful brews when I make hard cider.