Lum,
Would you agree with my statement that is unlikely that the Vinegar
bacteria are "growing" in the actively fermenting must? Thanks,
John Dixon
"Lum" > wrote in message
...
>
> "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
>
>