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5 votes

Can a Ginger Bug fermentation turn into Vinegar

First off all... If you're new to this, relax. There's a few sensible precautions to take that make a difference - sanitise your equipment before hand, keep it upside down when empty, keep your brew ...
Ciaran Haines's user avatar
4 votes
Accepted

Anybody know what KM is?

Based on the little bit of context I'm going to guess this is an odd/inaccurate shorthand for potassium metabisulfate. Although the real shorthand is K₂S₂O₅ they're likely using k to represent ...
rob's user avatar
  • 1,783
2 votes

How do different styles of beer affect malt vinegar

I own and operate a vinegar company: Beer style certainly effects the process and outcome of fermented vinegar. Vinegar bacteria is as unique as your environment, some strains being more aggressive ...
Mike Brown's user avatar
2 votes
Accepted

How do different styles of beer affect malt vinegar

To my knowledge there is no preferred beer style that is preferred for making malt vinegar - it is just that it can be brewed from malt. No hops are added to malt solutions used for fermenting, for ...
barking.pete's user avatar
  • 5,631
2 votes

What am I doing wrong with my Hard Cider

ALL IS NOT LOST!!!! I had a similar problem with a distinctly vinegar flavour to my apple cider having left it maybe two days too long in the fermenter. With Scottish blood flowing through my Kiwi ...
user16735's user avatar
1 vote

How to find out if there is vinegar in a beer brew

Vinegar has a fairly distinctive flavour. If you can't taste it, I would say no. During fermentation, the yeast rapidly uses-up all the dissolved oxygen in the vessel. Acetobacter needs oxygen to ...
Kingsley's user avatar
  • 2,060
1 vote

Can a Ginger Bug fermentation turn into Vinegar

Quick answer - If you feed it for a long time or leave it for too long, so long as your sanitation is good it will should not turn to vinegar. But, the longer it is kept and the more often it is ...
Mr_road's user avatar
  • 7,048
1 vote

Cherry vinegar (was supposed to be mead)

Infection mixed with oxygenation during fermentation makes for vinegar. What does your cleaning and sanitation process consist of on the cold side? Do you use a spoon rest? What are you fermenting in?...
Jason Kalka's user avatar
1 vote

Cherry vinegar (was supposed to be mead)

My answer to a question like this is to ask the question, when was the last time you tasted vinegar? Vinegar is a lot harder to make accidentally than you think. I mean yes it’s one way to spoil a ...
Escoce's user avatar
  • 975
1 vote

Cherry vinegar (was supposed to be mead)

Rehydrate your yeast separately before pitching. Match temperatures before you pitch. Refer to instructions on the back of Lalvin packet. Temperature shocking the yeast could kill some of them or ...
Chloe's user avatar
  • 356

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