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Simply exposing a wine that was inoculated with wine yeast to oxygen doesn't create acetic acid. You need to inoculate with some acetic acid bacteria as well. Acetic acid bacteria can ferment both sugars and ethanol to make acetic acid. I have made red wine before, and I have pulled a gallon of partially fermented wine, inoculated with acetobacter and ...


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Vinegar is a result from acetobacter infection. Just leaving it open may not inoculate the wine with it. If fermentation was suspended by potassium metabisulfide or the like you may be able to oxygenat and repitch yeast to have all the sugars fermented before attempting to convert to vinegar.



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