Acetobacter concerns?

[whoaru99]

Got a wild hair and decided to whip up a small batch (1.2L) of red wine vinegar. Since it needs air/oxygen the container is open albeit with a double layer of paper coffee filters covering.

After the fact I've already started the red wine vinegar process, I'm wondering what level of concern there might be with potential cross contamination down the road?

Used a 1/2gal glass Mason jar which is not part of my beer equipment. And, don't have any brews in process.

Is there any lingering/on going concern of the acetobacter hanging out in the house to cause future problems for brewing/fermenting?

 

[mac_1103]

That said, after the fact I've started the red wine vinegar process, I'm wondering what level of concern there might be with potential cross contamination down the road?

FWIW, my father made wine and vinegar in the same 12' x 12' basement room for 50 years and my brother continued making wine in that cellar for another 15 or so. Keeping the wine away from air was the only precaution he took and seemed to be enough for the most part. The vinegar mother eventually died of neglect.

 

[hottpeper13]

I do my lacto and kombucha fermentations in the kitchen and brew in the basement. Different equipment for each. I also have a 25 gal solera lambic barrel up in the great room. So far so good, my beers are clean.

 

[Miraculix]

Acedobacter need oxygen to convert alcohol into acid and to live. Wine is under an airlock Which prevents oxygen from getting in. Problem solved. No issue found.