23L of Malt vinegar

[clayroc]

Yes that's right, my first brew is officially on its way to being a very nice malt vinegar, I figure I need about a tonne of fries and pound of salt, and I am set.

 

[VTBrewer]

Well that stinks, but if you want to give it another try, a bunch of us would love to give you some advice...just need to know more details. Ingredients, equipment, process, temps, and readings.

 

[wyzazz]

How do you know it's turning? Give us some details, maybe we can prove your wrong? Or at least give you some ideas on how to keep it from happening in the future.

 

[beretta]

Damn... I *tried* to make a batch of malt vinegar last year, and instead, I got delicious beer. Tell us some details of your brew proceedure, so I can learn to make vinegar, and you can learn to make beer!!

 

[clayroc]

Here is some back history. To be honest there was not much hope for this brew to start off with.

https://www.homebrewtalk.com/f39/first-taste-after-1-week-i-am-scared-207463/

 

[clayroc]

I was doing Gravity readings the day before last, and I noticed some scum, on the top, from other posts I knew this was a bad sign. Sure enough I gave it a taste and its well on its way to vinegar.

 

[japhroaig]

dangit, if you were closer i'd head over with a ton of fish!!
sorry about your loss though, it really is disheartening. wait till you get your first oxidized batch though--ain't nothin you can do with that.

--edit--

just looked through the threads you posted, and i really don't think you're missing much. you got through the process, which is *fantastic*, and if you did make vinegar at least you didn't lose a bunch of expensive ingredients. so, get sanitized and get back on that horse!

 

[dobeluvr]

I was doing Gravity readings the day before last, and I noticed some scum, on the top, from other posts I knew this was a bad sign. Sure enough I gave it a taste and its well on its way to vinegar.

One of the major things I have learned from this site is to rdwhahb. I have had scum, floaties, oil slicks, chunks at the top and thruout the fementer when racking. I now rack to a keg and cold condition, then transfer out to a serving keg. I have only done about 20 batches in the last year, but I quit tasting after 7 or 8. They in no way resemble the finished product. Give it time.

 

[dvdanny]

I was doing Gravity readings the day before last, and I noticed some scum, on the top, from other posts I knew this was a bad sign. Sure enough I gave it a taste and its well on its way to vinegar.

How on the way is one the way? Some beers taste sour while fermenting, and the scum on top could be krausen or yeast rafts. Thats said if it taste like drinking vinegar then yea. I say wait a few weeks, bottle then pasturize it and you have 23L of malt vinegar... sounds good actually!

 

[mixedbrewer]

Looking back at it, and back at the original recipe... if you used white table sugar like the article says you can, you will get an apple cider flavor. I have experimented with table sugar and only once have I had one turn out not tasting like apple cider (kind of like vinegar).

 

[clayroc]

Well I am not going to dump it, I like malt vinegar, but we will see in a few weeks. Thanks for the support