It was not from corking, I do them all at once too. I fill bottles
with the siphon tube completely submerged.

Oxidation and vinegar infection are not the same thing.

Did you use citric acid to bump up the acid pre ferment? That can
cause increased amounts of vinegar.

You need the presence of vinegar (usually) to get that type of
infection. Don't do anything with 'live' vinegar near wine.

Were these real corks and are you sure you did not have a corky bottle
rather than a vinegar problem? Corkiness is more of a musty, woody
taste but it can be a horrid smell too... I really hate it when that
happens. All that work for nothing.

Joe