Ed, yes but acidity is the key. Normal vinegar is about 5% - much more than that and it will become unpalatable. If the cider is turning to vinegar you have two things
1) a valuable resource (mother of vinegar)
2) an ability to make something more valuable than the cider
Is a sort of "scum" forming on the top?
To check strength I can teach you to titrate the vinegar with a red cabbage and an eye dropper if you like?
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