Hello, this won't be bitter. Apricot vinegar method: take back soft apricots, remove the core, put clean and insect-free apricot skins into a jar, and expose them to the sun to make them naturally sour. After about 10 days, drain the apricot water, filter to remove the residue, and pour the clear liquid into a clean jar. Add a small amount of yellow rice, dried rice and vinegar koji, seal the jar mouth with plastic film or mud, and expose to the sun for more than one month. The upper part produces a thin layer of skin and is discarded, while the lower part is mature apricot vinegar. Its taste is dry and sour, with little aroma and apricot flavor. People often brew their own food. I hope it helps you.