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Old 01-18-2013, 02:41 AM   #1
Jan 2013
Posts: 162
Liked 11 Times on 10 Posts

Anybody ever use vinegar for sanitation?

I've never heard of it. It's a common household sanitizer. I'm wondering if it has any value in home winemaking and homebrewing.

I guess a big part of the answer has to do with how much of the vinegar-producing bad guys remain.

Just wondering if people have any thoughts or experience with it.
Ex fermentum, scientia.

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Old 01-18-2013, 01:25 PM   #2
Mar 2012
, MA
Posts: 2,799
Liked 305 Times on 257 Posts

The problem with acetic acid (vinegar) is that it stinks. Phosphoric acid doesn't stink, and furthermore when you dilute it you're left with phosphate which is a yeast nutrient.

This is why Star San is such a great product, it's basically phosphoric acid with a little bit of surfactant to help it along.

So many people try to skimp on sanitizer, and I don't know why. It's one of the cheapest parts of homebrewing, and it's also one of the most important, but easiest, to get right. Just grab some Star San.

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Old 01-18-2013, 08:53 PM   #3
Jun 2010
Posts: 14

FWIW adding a little vinegar to a water/bleach sanitizing mixture lowers the PH and makes it much more effective.

Never add vinegar directly to bleach.

Never use bleach/water on stainless.


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