vinegar

I have been trying to make malt vinegar with a relatively dry porter using the generator method. Every time i get it going ,though, the acetobacter are evetually muscled out of the way by lactobacilus. the mother starts off when crashes and completely replaced with lactobacilus. i can see the...

I recently happened upon a container of syrup that was meant to be mixed with co2 and water for a soft drink fountain. I decided the best thing to do with it was turn it into wine. Because of the preservatives in the syrup I added some baking soda to neutralize anything that would harm my yeast...

I reracked my cider for the first time and after a month this Film just started to form on the top with some white spots in addition (the dark spots on the picture are from my broken camera). What should I do with this? Label it off and just bottle it as planned? Tasted some out the bottom...

I'm considering making vinegar alongside a winemaking operation. Obviously, I don't want to introduce acetobacter to the wines. The vinegars would be in the same room, breathing air in order to complete the vinegar process, but there would never be physical contact or use of the same...

I put my vinegar fermenting vessels inside black, opaque bags because I've read that, mother of vinegar must be placed away from light sources, for it to effectively ferment alcohol into acetic acid. So I have 2 questions because I never knew why: 1. Why is that? 2. What happens to acetobacter...

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?

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?

Pretty self explanatory, is that possible? P.D: i dont intend on drinking it or using it on food.

I've got some acreage with a weed issue. I'd like to ferment this myself in some 5 gal. buckets. I'm guessing some high gravity sugar water will work with starter made from some apple cider vinegar (the kind that says "with the mother"). Any tips?

I used to brew allot in the 70-80's, now its Vinegar I like to brew, started up Kombuch a couple weeks ago. :)