Vinegar smell in air lock

[Sammyk]

We have a gallon and a half of frozen concentrate 4 cans for 1.5 gallon, apple/strawberry/kiwi to which a few bananas were added to during fermentation that was made in mid July. OG was 1.084

It was racked off the gross lees a couple of weeks ago. We had them in a covered Rubbermaid tote. When we racked again last night there was some lees floating on the top. We siphoned off the bottom to avoid the stuff on the top. The half gallon air lock had sucked up some of the lees that went unnoticed.

When the airlock was removed last night the airlock had a distinct vinegar smell. The wine itself did not have the vinegar smell. It did taste "hot" but that is to be expected on newly made wine. So we racked off the bottom to a clean sanitized half gallon carboy and added kmeta and sorbate. We did not fine at this point as we prefer to age instead of additives to clear. The wine was clear except the gross lees on top and a light dusting on the bottom of the carboys.

Question is what are the chances that the wine will turn to vinegar too? Not too much of a big deal since it is only half a gallon.

When doing 1 gallon we do make more to end up with a full gallon in the end.

 

[wineforfun]

I can only answer the last part and yes, I always start with more than a gallon (probably an extra 12-16 oz.) in the beginning so I will have a full gallon when done racking, etc.

 

[robie]

What kind of liquid was in the air lock?

Do you make vinegar anywhere near where you make wine?

It takes the vinegar bacteria, a good deal of oxygen and time to convert the wine to vinegar. It very well could eventually become vinegar but not this quickly.

If you have any doubts, since you say the wine seems fine, drink the wine within the next six months or so.

 

[Sammyk]

I use tap water in the airlock. I tried vodka and it evaporated too quickly. I know I should be using kmeta and will from now on. We do not make vinegar. And we don't use very much vinegar here at all. These are the "s" type airlocks.

After the next racking I hope to back sweeten with another can of frozen juice.

 

[Arne]

Sammy, give DJsteve a holler. He has made vinegar before, I believe he said he put it in the attic and left it for a long time to make it. He can probably give you an idea of how long it takes to turn. If it has just been a couple of weeks, I am thinking it isn't vinegar, but I don't know for sure. Arne.

 

[Julie]

Had you added any sulfites to the wine? I wonder if that would protect it enough to prevent if from turning to vinegar.

 

[Sammyk]

I added campden when I started it. Then last night was the 2nd racking so I added a pinch of k-meta to the carboy.