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How do I know I'm not making Vinegar ? (Newbie Asks)

Greetings,

My first post. I bought a good kit and the owners are helpful and I'm sure could answer this question. Thought I'd post it here to intro myself for the future.

Howdy, I'm Andrew from Fairfax, VA. I'm making my 1st attempt to make some wine. No jury-rigged stuff. All store-bought. I'm only on day 3 of Primary Fermentation. Plastic Air-lock merrily bubbling away. Aroma of the CO2 was at first yeasty - like the homemade bread I already make. Now it's more "winey/vinegary" smelling. How do I know I'm not making vinegar instead ? I don't know how to make vinegar anyway. ( I hope !)

TIA,

Andrew

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Welcome to the group Andrew. You will find some information here

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If you download the book, you can use the search function in your word processor. Good luck with your wine, Lum Del Mar, California, USA

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Lum

On Sun, 15 Aug 2004 23:33:31 GMT, "Lum"

Thanks a lot. So based on a quick scan of your book,...

Acetobactor is an anaerobe and although some acetic acid is inevitable, acetobactor shouldn't take hold as long as the basic Beginner's Kit plastic Primary Bucket for 6 gal. is reasonably cleaned and sanitized and the "air space" above the 6 gal mark is filled with foam (= CO2) ?

Therefore, what I'm smelling is most likely some "grapey" smells that are part of the process. Perhaps some grape juice that is being bubbled up as foam, so,.. This is not some bad batch from Vintner's Reserve that's already "infected" with vineagar. Don't sweat it ?

I did a careful job of cleaning/sanitizing, but I did not "sterilize" the juice with campden and wait 24 hrs. as Frishman's booklet suggests. I just follwed the directions in the Vintner's Reserve Instruction Sheet.

Andrew

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I very seriously doubt you are making vinegar. I remember having exactly the same thought/concern when I made my first batch of wine. Sounds normal to me.

Chris.

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Chris

It sounds like your fermentation is in good shape Andrew.

Reply to
Lum

Thanks for the hand-holding guys.

Andrew

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Andrew, I doubt it too, it takes a long time to make vinegar. I don't make kits but most are presulfited. Do not add sulfite until it finishes fermenting now that it has started off well. The smell will change over time.

Joe

Reply to
Joe Sallustio

Along with everyone else, Welcome to our hobby. To make vinegar, you almost have to try. Basic rules of clenliness will keep any infestations out and then vinegar requires that air get to it. A lot of air. It does not work under a working airlock. I have made hundreds of batchs of wine. I will not say that they all turned out great but none ever went to vinegar unless I was trying to make vinegar.

Relax. In 2 or 3 months you will be able to try your first batch and it will be just fine.

Ray

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Ray

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