I have a few bottles of vinegar in the cupboard. I started them in October
and now whenever I open
the door I am overwhelmed with a foul smell.
The vinegar I siphoned a few months ago tastes o.k. and from time to time I
have been adding some wine to it. There is 1/2" sludge on the bottom and
the top.

Am I storing the vinegar in an area that is not getting enough air
circulation or should I have racked off the vinegar when it reached the
right acid level and pasteurized it?
Is it now reverting to the next phase CO2?

Thanks

Joe

"Joe Ae" > wrote in message
.. .
> I have a few bottles of vinegar in the cupboard. I started them in
October
> and now whenever I open
> the door I am overwhelmed with a foul smell.

Sounds like you have reduction going on in the lees, producing hydrogen
sulfide. That probably wouldn't have happened if there weren't so much
sediment in the bottles.

Tom S

Tom

Does this mean I left it too long and it is reverting back to water and CO2?
Should I dump it and start over or can I siphon it to get rid of the mother
sludge that has sunk?

thanks

Joe

"Tom S" > wrote in message
. com...
>
> "Joe Ae" > wrote in message
> .. .
> > I have a few bottles of vinegar in the cupboard. I started them in
> October
> > and now whenever I open
> > the door I am overwhelmed with a foul smell.
>
> Sounds like you have reduction going on in the lees, producing hydrogen
> sulfide. That probably wouldn't have happened if there weren't so much
> sediment in the bottles.
>
> Tom S
>
>

"Joe Ae" > wrote in message
...
> Tom
>
> Does this mean I left it too long and it is reverting back to water and
CO2?

Yes and no. You left it on the lees too long while it was actively
fermenting, but it's still vinegar. _Smelly_ vinegar.

> Should I dump it and start over or can I siphon it to get rid of the
mother
> sludge that has sunk?

You _might_ get rid of the H2S by splash racking it or treating with copper
sulfate - if there's enough of it to be worth messing with.

Tom S

Tom

Upon closer inspection the stuff on the top had some black mold on it so I
dumped it.

I am not sure what happened with this batch. How long should I have left it
on the lees?

Thanks

Joe

"Tom S" > wrote in message
news
>
> "Joe Ae" > wrote in message
> ...
> > Tom
> >
> > Does this mean I left it too long and it is reverting back to water and
> CO2?
>
> Yes and no. You left it on the lees too long while it was actively
> fermenting, but it's still vinegar. _Smelly_ vinegar.
>
> > Should I dump it and start over or can I siphon it to get rid of the
> mother
> > sludge that has sunk?
>
> You _might_ get rid of the H2S by splash racking it or treating with
copper
> sulfate - if there's enough of it to be worth messing with.
>
> Tom S
>
>

Joe Ae wrote:

> Tom
>
> Upon closer inspection the stuff on the top had some black mold on it so I
> dumped it.
>
> I am not sure what happened with this batch. How long should I have left it
> on the lees?
>
> Thanks
>
> Joe

If you make vinegar you wouldn't use for food, consider keeping it in
the shed as an organic weedkiller. It does not too bad a job of
knocking down fleshy leafed plants. More than one application may be
necessary to get the roots.