If I wanted to make vinegar, I would juice those apples, and pitch a high alcohol, fast acting wine yeast, like EC-1118. That will eat all the sugar super fast, and prevent the juice/must from getting contaminated. Then, I would pitch a healthy culture of acetobacter, and let all of that alcohol become converted to acetic acid, AKA vinegar.
Since I would want to make cider with those apples instead, I would juice them, then I would pitch Danstar Nottingham yeast😀
I've ordered EC-1118, that was easy enough. I shall add it to the juice/must and leave it for how long before checking? At what point it should become hard cider and how do I know? Then I could bottle some of it for second fermentation/ageing if it turns alright.
The rest I should contaminate with acetobacter (the mother?) which will turn it to vinegar.
I'm I correct?
Sorry if questions are silly. I've made vinegar before but that was just letting juice/must ferment in a regular bucket, on it's own, with only a help from many a fruit flies.
Thanks all for your help, it's very useful.