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Most plausibly your wort has been contaminated by Acetobactor aceti, a common contaminant which converts ethyl alcohol to acetic acid, vinegar. The bug is widely found in nature and requires oxygen to function. According to the excellent resource Brew Chem 101 by Lee Janson there could be some...

Progress report? I'm a newbie and am at the bottom of the learning curve

Did you oxygenate the wort? Check the oxygen threads

Thanks for all the tips; they are very helpful. I get the medical grade O2 from the hospital ER where I used to work. It's free when I bribe the nurses with a pizza. I recommend all home brewers purchase the book "Brew Chem 101" by Lee Janson. Google it up. Goes into the chemistry of...

That is the answer I was looking for. Oxygenated wort allows growth of vast numbers of yeast , the bubbles created being carbon dioxide. That's the aerobic respiratory phase of the process. When the Oxygen is depleted the yeasties go into anaerobic respiration. That's when the alcohol is...

Would hyper-oxygenating wort after the pitch by bubbling medical grade oxygen into it be of any benefit? Dis-benefit?