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vinegar scent in primary fermentation

I have 15 gallons of Niagara in strong primary fermentation (5th day) and now I can detect a scent of vinegar, not overwhelming but appreciable.

I recall having this situation a couple of years ago. I applied a strong SO2 after fermenetation completed and cold stabilized. The resulting wine had no appreciable vinegar smell or taste.

Should I be concerned that the vinegar bacteria can make it's way over to my other fermentation in the same room? If the vinegar odor does not subside should I abandon pressing rather than infect my press?

thanks

Joe

Reply to
Joe
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Reply to
J Dixon

Joe, vinegar bacteria are endemic. They are everywhere. There is no need to worry about "infecting" your press because it is already infected. Just wash the press with clean water before use and immediately after use and it will be fine. lum

Reply to
Lum

Reply to
J Dixon

I agree John. Vinegar bacteria need oxygen to make acetic acid and an active fermentation produces a reducing atmosphere. One possible exception is when an high cap is not punched down for some time. Then the cap is exposed to oxygen and can acetify.

Reply to
Lum

I did not notice any vinegar scent before fermentation but some of the fruit was not too ripe. Could that scent be malic acid at this time? Regardless it has subzided now and is very faint. I only push down the cap and stir twice a day.

Joe

appreciable.

Reply to
Joe

Not to alarm you Joe, but some malolactic bateria, especially wild ones, can produce acetic acid under certain conditions (from sugar and/or citric acid, I think).

One of the more troublesome consequences of this can be a stuck fermentation. You might want to watch your RS closely.

clyde

Reply to
Clyde Gill

Yes, I think a certain acidic smell to fermenting wine is normal. Also, some folks confuse the acidity that gets in your nose from the CO2 itself. I had a friend check out my fermentin wine once by opening a fermenter and sticking his head all the way inside for a deep inhale, and a shocking--burning surprise! He told me the wine was spoiled, but I insisted that it was fine. I figured that he just got a huge nose full of CO2 that burned like acid in his nose.

To comment on the press, I rent my presses right now, and so you never know what the hell somebody before you might be doing, so I wash it down liberally with a relatively mild sulfite/citric acid bath. Maybe I'm overreacting, but, maybe not!

Regards,

Deadend

Reply to
Deadend

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