"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

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