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Is it any good?

For the record, I managed to get some sediment going in 2 cultures! Though I haven't checked if its actually yeast, they both smell like sweet bread. I used brown sugar as the growing medium, and it took about 3-4 days to get going.

The process describes that, you should sink some grape straws or oak spirals into the fermenting vinegar, so it increases the surface area that is exposed to oxygen (im not exactly sure how is that supposed to work), speeding up the process. Ok I'll try that too, thanks :)

I guess you need to put it into airlock first, then, once fermented, open it up so it gets synthesized into acetic acid. Hmmm... coming to think of it, its probably a dumb idea, just keep 2 vessels and hop the product into the next 1 as each microbe finishes doing their job.

Here I share an article I recently stumbled across, it describes a supposedly old method (from the 1700-1800) to quickly produce a lot of vinegar (in a month or less): https://supremevinegar.com/2018/02/26/quickly-make-vinegar-semi-quick-process-making-vinegar-boerhaave-process/ Did anyone...

Can mother of vinegar ferment sugar directly to acetic acid? If not, is it practical to mix yeast and mother to create a continuous process where sugar is turned into ethanol and then into acetic acid?

One more thing you guys... we drifted from my question and didn't get an answer: Any idea what is the highest concentration I can produce with acetobacter before they poison themselves with their own acetic acid?

ummm... what is DME?

Yes, thats exactly right. But thats besides the point.

You know what stops mother of vinegar from creating high concentrations of acetic acid? Does it poison itself with its own waste, similar to yeast in alcohol? I live pretty ******* far away from civilization :confused:, so that's why I seek and try to make the most out of what I have at...

ooooh... you meant that, didnt know what you meant with DAP :confused:. Why is that exactly? What about other salts, such as ammonium nitrate? So, should I consider nitrogen like some sort of fertilizer for fermenters?

hmmm i see, thanks. Another question, you know if it possible to make vinegar with a far higher concentration of acetic acid? Say 50%?

It probably isnt a good idea anyhow. Just wanted to explore the concept.

NH4 1. I see. 2. Well it is NH4+: https://www.google.com.mx/search?client=opera&q=ammonium&sourceid=opera&ie=UTF-8&oe=UTF-8 The perfect source for nitrifying bacteria to form nitrites and nitrates.

making acetic acid

There are processes described on the web on how to do this, but I wanted to know from your experience. Has anyone tried this and been successful?

1. Isn't sugar acidic? 2. Thats an interesting point, so the wort needs to get colonized by nitrifying bacteria as well. I could add a teaspoon of ammonium to fix that problem.

Thanx for sharing your thoughts :)

Ok, that gives me all the knowledge I wanted. I'm already trying that

Then I guess I'll settle with just producing ethanol.