> 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
>

Not to alarm you Joe, but some malolactic bateria, especially wild ones, can
produce acetic acid under certain conditions (from sugar and/or citric acid,
I think).

One of the more troublesome consequences of this can be a stuck
fermentation. You might want to watch your RS closely.

clyde