First batch done and it came with pronounced acidic taste. I guess my sanitation wasn't done properly and I've got some Aceto bacteria or/and Lacto bacteria infection. The taste is somewhat tolerable, but not enoyable, yet I bottled some of the stuff anyway.
(any experience with malt vinegar making?)
Room temperature was stable 65-68 degree Fahrenheit and there were no visible signs of fermentation, if not for the 1.016 gravity reading I wouldn't even know that there was any fermenting going on.
What I would like to conclude is whether my home malt is converted properly. I haven't got any iodine to test for starch, but the starting gravity was 1.040 and the finishing (some 4+ weeks later) was 1.016. This implicates that some fermentation has occurred.
Meaning that my home malt should be OK?
Any advice for the next batch, aside from proper sanitation?
(any experience with malt vinegar making?)
Room temperature was stable 65-68 degree Fahrenheit and there were no visible signs of fermentation, if not for the 1.016 gravity reading I wouldn't even know that there was any fermenting going on.
What I would like to conclude is whether my home malt is converted properly. I haven't got any iodine to test for starch, but the starting gravity was 1.040 and the finishing (some 4+ weeks later) was 1.016. This implicates that some fermentation has occurred.
Meaning that my home malt should be OK?
Any advice for the next batch, aside from proper sanitation?
