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The process includes Yeast, Acetobacter (vinegar) & Lactic Acid Bacteria (LAB) as the main biological units. They will all compete for the available food supply. The yeast will convert the sugars to alcohol. The Acetobacter will convert the alcohol to acetic acid (vinegar). The LAB will...

Acetobacter converts alcohol to acetic acid. There is also another type of Acetobacter called "Gluconobacter" that is able to convert sugar to lactic acid. However, the production of acetic acid will be very low and obtaining that strain of bacteria would be extremely difficult for the home...

Why an O2-permeable cover? I always use air locks for my ferments seeing that Lactic Acid created by the LAB is an anaerobic function.

How would you go about smoking the vinegar? Roger

Once you have a "balanced" ferment, I don't see a need for any scoby. The bacteria (Acetobacter)that live within the scoby produces vinegar and requires O2 dissolved into the liquid at the surface. Many complaints that I usually receive are; "Too much vinegar in my Kombucha". That is a direct...

I have noticed that at a few pubs, there are malt vinegar dispensers sitting on the tables that are "open to the air". Many have been there for months or even years. They just keep refilling them. In many, there is floating material which is "mother". Ask the owner if you can take some if...

From the looks of the "mother", that batch has been finished for quite some time. It is possible that it will then go into a 3rd phase (over oxidation), where the batch will be converted back to plain water.

Take a grain of sand. Break it (hypothetically) into 10 pieces. Just one of those pieces will kill you. In fact, 2 kg of botulism is able to kill every living person on earth. The military once thought of using it for chemical warfare. Fortunately 100C destroys the toxin. This type of...

Just a guess:: Your original scoby was probably not active or viable by the time you changed?

Injecting air into the ferment transforms the process into a "submerged" process rather than a "static" process. Most home fermenters do not have the equipment to titrate for efficiency and the entire batch could be lost in a matter of a few days. When the acetobacter consumes all of the...

In have 40 years experience fermenting vinegar using the "Static" process. It isn't complicated and a "static" method should never be rushed by the additions of external equipment etc. The alcohol solution that the acetobacter will be consuming, takes place at the surface. The acetobacter...

It sounds as if you've got a process where you're expecting an ongoing ferment in both, alcohol production and then vinegar production. Quite possible but very difficult to balance.

Infusing air into the batch transforms it into a "submerged" process rather than a "static" process, in which case, the process should be monitored closely. Once the acetobacter (Vinegar producing bacteria) consume all of the available food source which would be ethanol, they will start to...