I used to make dandelion wine with my great grandmother when I was younger. Forgot about doing it until friends at work got me interested in it again. I was following the recipe for Apple cider wine in the book Making Wild Wined and Meads on page 43. Apple cider was purchased from a farmers stand. Before addingn the yeast culture I used triple scale hydrometer. SG 1.082 P.A. 11% Temp 76 F Corrected SG 1.084 Was shaking the must everyday in a covered bucket. Checked in the bucket just a little while ago to see if the fermentation has died down and noticed a faint vinegar smell. Used the hydrometer again. SG 1.001 P.A. 0 % Temp 76 F Corrected SG 1.003 Tastes like well you don't want to know. Someone tell me that I'm right and this batch is ruined and there's nothing I can do for it. If anyone has any ideas what happened let me know so I can try to not do it again. Let me know in the group and by e-mail sirenhead at myactv dot net The other 4 recipes from the same book are doing great. No hydrometer readings for them. There seems to be alot of knowledgeable winemakers in here and a great group.
Thanx John