Will my fermentation turn into Vinegar?

In this video we will be handling the hot button topic of will my fermentation turn into vinegar.
The the long and the short is yes it will.
Acidic acid fermentation will take place if a specific environment is created, yes the chance of it happening is extremely low.
But it can happen.
A few quick tips,
Keep it clean, less bugs in lower chance of infections.
Check your cap, remove the wine from the cap as soon as fermentation is done.
Make sure oxygen is kept far away.
Thank
Have a lekker day.
Remember to Subscribe not to miss the next video on lactic Acid fermentation.
/ @beaverdiy
#vinegar #fermentation

[@KB-uv7xo]

Excellent discussion. Very educational. Thank you.

[@marcelcrous1141]

At least if you mess up, you still end with vinegar... not a win, but least it's not a complete loss 😁

[@robertserumgard2344]

To clarify, The info in this video is great but for new distillers there are bigger problems to worry about .

[@Ansis99]

Hi! Yes. Many wine makers add sulfides to prevent oxygenation and to kill yeast cells or some others add sugar and get to the 16-18% ABV or I read about 30% ABV red wine fermentation. If I make vinegar I just remove lid and cover all with cotton mesh or something thin to get flies out and allow air to the wine surface. Yes. Simple process. Cheers 🥂!

[@TeslaFactory]

Really informative video, but no jargon - really good for some of us laymen xD Thanks Beaver!

[@BEAVERDIY]

Thank you Tesla, Believe in keeping it simple.

[@isaacfletcher3067]

Beaver, kiwi here who started distilling in March last year but so far haven't made anything that's not vinegar, I just realized I haven't been boiling my grain just extracting sugar so that's probably it thanks for the heads up

[@BEAVERDIY]

Hi Isaac, Thank for the comment believe me had a few unintentionally vinegar runs, extra then boil, kill off all the nasties.

[@thm72]

Beaver gave you a good reply, I just wanted to mention that after you've had an infection, it can live in cracks and corners in your equipment. Make sure to give everything a good clean then soak with sanitizer for awhile before trying again!

[@robertserumgard2344]

With basic (non beer) sanitation I have never had a problem. Including 10% washes sitting for six months .. Always air locked.

[@angrypastabrewing]

I’ve made distilled vinegar before from my white wine vinegar

[@ClickClack_Bam]

I've done plenty of sugar washes for my reflux still. I've always known very simple info regarding vinegar basically "don't let air into the fermenter or it can turn into vinegar" but never have ran into this issue. (Knock on wood) In the past, I've let the bottom third of my sugar mash go a few months & didn't end up with vinegar. I wasn't opening it up either though. That all said I'm looking into making a banana rum (thanks to you & Still It). Part of the process involves opening up the fermenter daily to push down the fruit cap that forms. (I actually watched Still It's channel & you told this part) Am I going to screw up making banana rum by opening it & pushing that cap down a few times? Should I immediately get rid of the solids in the mash after fermentation? Any further info here will help. I don't want to screw up an entire wash.

[@MultiTut69]

Thank you. Great information.

[@piotr.kaczmarski]

Thanks for this material, I really needed it!

[@cameronshine3465]

i just did a run 2 nights ago... i boiled up 20 kgs of crackedcorn , got the water to 90 degress celcius and added the corn and turned off the heat, i did this in stages mybe 3 times to get all the corn done. That took a day and a half to do.Drained off the corn water and let the corn to sit in the boiler for about 2 to 2 and a half days. After that time the corn really had a stinky bad smell about it , which is good :) Added 100 lters of water and also i had to remove about 10 kilos of the stinking corn to make way for the water.I added yeast " no nutrients " 22 kilos of sugar and let it forrment out.I added backins to the thumper and i did the run. I closed it down when the alcometer was reading around 60% ABV . I got 10 liters mixed together at 75% ABV :) happy. i didnt use any sanitiser at all and no bubbler. Thats the way i always do it. no seal on the formenting lid and no bubbler , i only use a hydromenter during fermentaion, just leave it in there from start to finsh. i love your vidios thank .

[@TheNumbers400]

Ok so who is going to be the first to distil a Lambic or Brett fermented mash.

[@roelofprinsloo3952]

Had to bump 220l rum wash to this

[@fabbricaitalianaautomobili5859]

Dankie oompie

[@tamilguys393]

2 time my wine changed in vinigar, so before Fedamentation i used Pottasium metabisulfite then I wait 24 hours then I add yeast but Fedamentation is not started

[@BEAVERDIY]

Better to make a yeast starter, and keep the cap punched, as the vinegar bacteria start below the fruit cap.

[@piotr.kaczmarski]

I think the word you are looking for is "bacteria".

[@AlphaFoxAdam]

Rhodesian?