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The test for acetobacter is simple: smell whatever's coming out of the airlock on your fermenter. If it smells like vinegar, you've got an infection :). For a fermentation in progress, there's only a couple of options. You could pasteurize the whole batch, which would kill off bacteria as well as the yeast, so you'd have to repitch your yeast. Another ...


You can make vinegar from any alcoholic beverage. Since there is a one-to-one ratio between ethanol and acetic acid production, use or dilute your beverage to 5-7% alcoholic strength. This is the concentration of commercially bought vinegar, usually five percent. While Acetobacter bacteria are present in the air and is carried by the vinegar fly, the use of ...

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