Vinegar in the air... no fermentation? Explain the science... - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > Vinegar in the air... no fermentation? Explain the science...

Thread Tools
Old 09-12-2009, 03:51 AM   #1
Aug 2009
Posts: 6

So, listen to this weirdness. I made 8 gallons of apple cider vinegar in my house along with Kombucha and now beer and wine will not ferment. I'll repeat that. BEER AND WINE WILL NOT FERMENT. Has anyone else heard of this happening? I've heard it from a few people now that if you make alcohol, DO NOT make kombucha or vinegar in the house b/c it can spoil fermenting beer or wine but I've never heard of it keeping beer or wine from beginning to ferment. It has happened twice now. The first time the beer just stalled after hardly beginning and the other batch wouldn't even kick off. I've been making beer and wine for a while now, this isn't just me screwing up. What in the hell is going on? How is this chemically possible? The beer and wine are sealed! -nick

Reply With Quote
Old 09-12-2009, 05:32 AM   #2
Feb 2009
Turlock, California
Posts: 60

that is definitely weird, sorry but i have no help
Fermenting: 20 gallons of IIPA
Keg/bottle: Tearjerker IPA, Experimental pale ale, crappy tasting ESB, wonderful Belgian pale

Reply With Quote
Old 09-12-2009, 06:02 AM   #3
Nov 2007
Grand Rapids, MI
Posts: 351
Liked 3 Times on 3 Posts

Wow, sorry no help here, but I will have to find a new place to ferment my sauerkraut and pickles.

Reply With Quote
Old 09-12-2009, 06:48 AM   #4
Gremlyn's Avatar
Mar 2009
San Diego, CA
Posts: 2,358
Liked 29 Times on 19 Posts

Using the same buckets to make the vinegar and booze?
Originally Posted by Yooper View Post
I'm a fan of "getting it in the can"!

Reply With Quote
Old 09-12-2009, 06:53 AM   #5
Clayton's Avatar
Apr 2008
NE Oklahoma
Posts: 1,484
Liked 21 Times on 18 Posts

Post hoc ergo propter hoc
Once, during Prohibition, I was forced to live for days on nothing but food and water. ~ W.C. Fields

Reply With Quote
Old 09-12-2009, 07:51 AM   #6
z987k's Avatar
Feb 2007
Posts: 3,518
Liked 30 Times on 28 Posts

Originally Posted by Clayton View Post
I'm sure he's also confirmed this with his hydrometer and it also has nothing to do with pitching rates, temperature and patience.

Reply With Quote
Old 09-13-2009, 02:05 PM   #7
May 2009
Lititz, PA
Posts: 364
Liked 8 Times on 7 Posts

We make kombucha and beer in the same house, along with kefir.

Reply With Quote
Old 09-13-2009, 02:11 PM   #8
Dec 2007
north Georgia
Posts: 1,327
Liked 9 Times on 6 Posts

There would need to be a description of the whole process, including the vessels used for both to begin to shed light on it now, as Hoppus has said he does both with no effect.

does the wort still taste good, just stalled or not started?
Reformation Brewery: We went professional
Obsessing over: starting a local brewery (hence I am not here much these days!), Pickles, my wife, 3 year old and 6 year old
Reading: fall of giants by ken follett
Building: gardens, recipes, and trailer mounted smoker/ wood pizza oven

Reply With Quote
Old 09-13-2009, 02:11 PM   #9
bmckee56's Avatar
Sep 2008
Coraopolis, PA (Near Pittsburgh)
Posts: 912
Liked 4 Times on 4 Posts

I have a red wine vinegar and a cider vinegar going in my home, but they are kept upstairs away from any of my wine or beer creations.

I have heard that as long as you do not use the same equipment, you should be okay. I keep all of my equipment well cleaned and sanitized and have never experienced the type of problem you have seen.

Good luck.

On Tap #1 - East End Brew
On Tap #2 - Nada
On Tap #3 - Nuttin-Honey Ale
Fermenting - BMB's Cascading Citra Ale

Reply With Quote
Old 09-13-2009, 02:20 PM   #10
Edcculus's Avatar
Jun 2007
Greenville, SC
Posts: 4,546
Liked 48 Times on 45 Posts

Its operator error dude. Making vinegar in the same room can have absolutely no detrimental effect on how yeast perform. Just think about it for a minute. I agree with Clayton. You are making a logical fallacy just because you observed two things happening.

The reason they tell you not to make beer and vinegar in the same room is so the acetobacter from your vinegar doesn't have a chance of infecting the beer. If you have them under airlocks, the acetobacter (which is a bacteria) isn't going to magically float over to your beer.

How do you know there is no fermentation? How are you pitching the yeast? What type of yeast are you using? At what temperature are you fermenting? Have you confirmed this with multiple hydrometer readings?

Sorry if I sound a little harsh. I wanted to nip this in the bud before other new brewers saw it and possibly took it for the truth.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
will somebody please explain secondary fermentation correctly? thebamaking Beginners Beer Brewing Forum 8 10-16-2009 04:16 PM
The science behind No Chill Edcculus Brew Science 31 07-25-2009 03:45 AM
science at its best Matt Foley General Beer Discussion 6 07-22-2007 10:42 PM
i saw it in a science lesson... maltesers49 Beginners Beer Brewing Forum 5 12-09-2005 04:27 AM

Forum Jump