I have a few bottles of vinegar in the cupboard. I started them in October
and now whenever I open
the door I am overwhelmed with a foul smell.
The vinegar I siphoned a few months ago tastes o.k. and from time to time I
have been adding some wine to it. There is 1/2" sludge on the bottom and
the top.

Am I storing the vinegar in an area that is not getting enough air
circulation or should I have racked off the vinegar when it reached the
right acid level and pasteurized it?
Is it now reverting to the next phase CO2?

Thanks

Joe