I did not notice any vinegar scent before fermentation but some of the fruit
was not too ripe.
Could that scent be malic acid at this time? Regardless it has subzided now
and is very faint.
I only push down the cap and stir twice a day.

Joe

"Lum" > wrote in message
...
> 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
> > >
> > >
> >
> >
>
>