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, since it can be bought for less than a dollar at the supermarket :)

I was browsing forums looking for any new tips to prevent wine from becoming vinegar (My last batch was ruined and want to make sure that does not happen again) and I stumbled cross this mysterious comment The user who posted it is no longer active, and the website will not let me post on this chain. Does anyone know what this mysterious KM is, and if it really completely removes the chance of making vinegar? Thanks im advance!

I am brewing ginger beer for the first time ever. In fact this is the first time I am brewing ever. I used 200 grams of sugar, 100 grams of yeast, a few mint leaves, and a whole lemon (sliced) in 1.5 liters of water and boiled the mixture. Then cooled it and added 1 teaspoon of baker’s yeast, squeezed one lemon in it and put it in an airtight bottle with an airlock. I cleaned all article with hot …

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 great). I'm not sure how this happened, so I'm posting what I did in the hopes that someone can diagnose the problem before I try again. Boil 4 litres (I make mead in a 5L jar on my kitchen counter - my apartment is not big enough for …

I have fermented Ginger bug for 15days, feed it daily with additional Ginger and sugar, then stopped feeding further and kept it as it is for 5 days. Now I have refrigerated it. I must say that whenever I make a lemon drink from this bug, I do feel intoxicated I want to know if this Ginger bug can turn into Vinegar if fermented for a long period, and keeping it unrefrigerated (in air tight jar). does that happen with …

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 house apple juice baking yeast Second batch: Simply Apple as my base its pasteurized with no preservatives I used a half packet of champaign yeast. 2 cups brown sugar disolved in 2 cups water Is there a reliable recipe for doing a small 1 gallon batch …

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 "mother culture" or just waiting longer will still produce the same quality? Similar question, but too detailed for me. I am asking about the feasibility of the idea.

Is there a preferred beer style for making malt vinegars? Has anybody experimented with using different styles of beer to make vinegar and what types of results were experienced.

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 started, to prevent that and how can I keep tabs on progress during the fermentation?

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 alcohol during this process? Or will the sugar remain even as the wine is converted to vinegar?

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% though. I want to put boiling water in my mini auto siphon. It's plastic. Will that destroy it? Will it withstand a dose of boiling water. Thanks!

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 while I got around to purchasing a second carboy. It occurred to me that this may have been bad when the cider turned brown and, I swear, developed a heavier mouth feel. I suspect drawing in oxygen through my water lock as …