"newshound" wrote in message
o.uk...
On 07/03/2021 17:39, Rod Speed wrote:


"Jethro_uk" wrote in message
...
On Sun, 07 Mar 2021 07:11:39 +0000, Chris Hogg wrote:

On Sat, 6 Mar 2021 21:59:29 +0000, newshound
wrote:

On 04/03/2021 19:06, Rod Speed wrote:


No bugs like an ethanol water mix.

I was going to say that too, then I realised that I don't actually
know
what oxidises it to acetic acid. I assume that is mediated by some
biological activity.

AIUI wine is oxidised to acetic acid by bacteria, but above a certain
strength (e.g. sherry or stronger), the bacteria are either killed or
inactivated, I don't know which, so the beverages can be stored without
special precautions to exclude air.

One of the homebrew forums I used had a subsection for making vinegar.

Seems to be a bit harder than you'd imagine. Which supports my personal
experience of never once accidentally making it when making beer and
wine.

Yeah, I havent either. Tho a mate of mine has made a couple of
bad batches of beer where it got infected and was undrinkable.

It certainly happens regularly to "real ale" stored in pubs.

How is it stored in pubs where that happens ?