Joe,
I find it unlikely that you would have a Vinegar Bacteria growing in an
active ferment given the amount of CO2 that is being produced as the
bacteria requires Oxygen to grow. The exception could be if the must was
already turning to vinegar before you started it. Did you smell anything
before it got going? If not then finish the fermentation and then sulphite
and rack the wine over making sure to top up well and secure an airlock on
the Carboy etc. HTH
John Dixon
"Joe" > wrote in message
...
> 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
>
>