Lum , that's what I was hoping . The previous batches were all in 1 gallon
glass jars , but it didn't look quite like this . We are only concerned
because none of the other 3 gall batches did this .
We'll go full steam ahead , after all , how can vinegar go bad ? Turn to
wine ? ( grin)

Regards ,
Greg
"Lum" > wrote in message
...
>
> "Geg Boyd" > wrote in message
> ...
> > Could use a hand here guys .
> > We are making up a barrel of vinegar . The 16 gallons that we have put
in
> > the barrel has a layer of white stuff growing on it . It has only been
in
> > the barrel for 5 days , inoculated with 3 gallons of our culture.
> > The question is should we sterilize it and start over .Let the culture
try
> > and go through it's path ?
> >
> > Any ideas guys ?
> > Greg
>
> Greg,
> The vinegar bacteria ("acetobacter") needs oxygen to convert alcohol into
> acetic acid. It likes to float on the surface where it is exposed to lots
> of air, and after a few days, it can form a rather thick, white layer.
> All is well. Do not sterilize and start over.
> Vinegar improves with age just like wine, so high quality vinegar is often
> aged in barrels for several years.
> Lum
> Del Mar, California, USA
>
>