bad cider= good neutral?

[ironpony]

So I happen to have access to a good bit of no-good cider- that is, cider turned either a bit vinegary or a bit sulphur-y- that nobody wants to drink as is. Would there be anything wrong with using it to make neutral spirits? The sulphur-y stuff is a result of wild fermentation attempted in an area with a lot of sulpher-producing bacteria in the air, along with the yeasts...