Last week I started a cherry mead and discovered yesterday that it had turned to vinegar (and not even nice-tasting cherry-flavoured vinegar - it smelled and tasted awful, though the colour was ...
I started my first cider yesterday. I am concerned that, because I haven't pasteurised I am running the risk of getting 12 litres of vinegar. Is there I anything I can do, now fermentation has ...
Say that I have a wine that still contains a substantial amount of sugar. If I start the process of converting the wine to vinegar by exposing it to oxygen, will the sugar continue to be converted to ...
How should I proceed to make a good malt vinegar. In particular I would like some recipe to know what grains (or extract) I need to use, to have a really good vinegar, not just something that is sour, ...
So. My first two batches of an IPA and a Brown Ale ended up with a Malt Vinegar taste and smell. I know there can be many factors and many types of reasons for it. I want to get my sanitizing 110% ...
Ok so I'm trying to make small 1 gallon batches of hard cider. I've already created 2 batches that sucked really bad (vinegary). I used: First batch: (pretty obvious why this one sucked) white ...
I have about 20 litres of wine, that was not stored properly (warm place, some access of air), and is now sour. Can I make from spoiled wine vinegar of the commercial quality? If so, do I need a ...
When bottling my cider (FG 1.000) I ran out of bottles and saw this as an opportunity to flavour the remaining third and try racking. I added some boiled cinnamon and clove then left it for a day ...