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.

"J Dixon" > wrote in message
. net...
> 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
> >
> >
>
>