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Old 12-25-2011, 10:37 PM   #1
C-Rider
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I have some "wine" left over from fermenting fruit for another purpose. I put this wine in bottles and put in the fridge. It tasted pretty good at first but now there is this vinegar taste developing in the bottles. How can I stop this?

PS had the same trouble w/some hard cider I made last year. Tasted great, but continued to ferment into vinegar.


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Old 12-25-2011, 11:50 PM   #2
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If it's truly vinegar, that is aceterobacter contamination. If it's just "sour", that could be a pedio or lactobacillus contamination.

If there is ANY headspace in a wine vessel, that can allow enough oxygen to allow an infection to take hold. In my area, fruitflies are the biggest carrier of aceterobacteri.
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Old 12-26-2011, 04:29 AM   #3
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Quote:
Originally Posted by Yooper View Post
If it's truly vinegar, that is aceterobacter contamination. If it's just "sour", that could be a pedio or lactobacillus contamination.

If there is ANY headspace in a wine vessel, that can allow enough oxygen to allow an infection to take hold. In my area, fruitflies are the biggest carrier of aceterobacteri.
Well had a few people over today and a number of us tasted it and it seemed not as bad as I first thought. I even drank a whole lot. Maybe it's just very "dry"?
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Kaiser Ridge Brewing
-------------------------
Bottled in the refer: Dunkelweizen
Largering in refer: Oktoberfest
Fermenting r: Irish Red
Bottled in the refer: Choc/Coffee Stout
Bottled in the refe:
Bottled in the refe: July 4th IPA
Bottled in the refe: American Imperial Stout

.

 
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