<reply@grouponly> wrote in message
...
> On Sun, 15 Aug 2004 23:33:31 GMT, "Lum" >
> >
> >Welcome to the group Andrew.
> >You will find some information here http://home.att.net/~lumeisenman/
> >If you download the book, you can use the search function in your word
> >processor.
> >Good luck with your wine,
> >Lum
> >Del Mar, California, USA
> >
>
> Thanks a lot. So based on a quick scan of your book,...
>
> Acetobactor is an anaerobe and although some acetic acid is
> inevitable, acetobactor shouldn't take hold as long as the basic
> Beginner's Kit plastic Primary Bucket for 6 gal. is reasonably
> cleaned and sanitized and the "air space" above the 6 gal
> mark is filled with foam (= CO2) ?
>
> Therefore, what I'm smelling is most likely some "grapey"
> smells that are part of the process. Perhaps some grape
> juice that is being bubbled up as foam, so,.. This is not
> some bad batch from Vintner's Reserve that's already
> "infected" with vineagar. Don't sweat it ?
>
> I did a careful job of cleaning/sanitizing, but I did not
> "sterilize" the juice with campden and wait 24 hrs. as
> Frishman's booklet suggests. I just follwed the directions
> in the Vintner's Reserve Instruction Sheet.
>
> Andrew

It sounds like your fermentation is in good shape Andrew.