"Yves Tychon" > wrote in message
...
> Maybe you left it in the jar for too long. My wife is into "vinegar
making"
> and she regularly tastes the stuff and once she has the impression that it
> is "mature" she fills it into bottles (i.e. separating it from the
"mother"
> to prevent it from becoming really nasty-acidic).
>
> Maybe it is a silly question as you seem to have some experience with it:
> are you sure that you never mixed white and red wine in the same vinegar
jar
> and that you never used cork-tainted wines?
>
> Regards
>
> Yves
>

When the vinegar is strong enough, I pour it off into another container and
throw away the sediment. I don't pasteurize it, like some do. The vinegar
that appears to be spoiled never made it to a good state. I have added a
bit of white wine, but 95% has been red. I have never put any TCA tainted
wine in the vinegar jug, but I have put wine in that wasn't good due to
Bret. The bad smell isn't barnyard, though.

Fred

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