Acetobacter Infection in Whisky Mash

Distillusioned

I can't believe it happened to me. I'm always so careful. I used protection and everything. My life is ruined.

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Seriously, though, I've never gotten an unintentional infection. The low wines smell quite interesting. I have high hopes for this batch.
But I'm curious how it would have turned out if I'd let the little aceto critters eat until they were stuffed. Has anyone here made barley vinegar? Is it any good? Would it have made a decent distilled white vinegar?

Demy

I make wine vinegar, balsamic vinegar, apple cider vinegar...never made grain vinegar...I think it's as good as other vinegars.

The-Baker

My Uncle Jesse's turned to vinegar, don't know if it is any good.
GeoffThe Baker

stillanoob

Malt vinegar is a thing and quite good. Never made any.
Distilled vinegar is not vinegar that has been distilled. It is vinegar made from distilled spirits.

BrewinBrian44

You should be able to keep the acetic acid in the boiler while you’re doing your run. Just hope you caught it in time so those little buggers didn’t eat too much of your ethanol.

Ben

Got pics?:)

Distillusioned

Malt vinegar is a thing and quite good. Never made any.
Distilled vinegar is not vinegar that has been distilled. It is vinegar made from distilled spirits.Oh, jeez, I've seen malt vinegar at Long John Silvers for years, but it didn't click in my head that it was malted grains. lol

Distillusioned

Yeah, I was fortunate to have caught it early. Only one of the four fermenters I had going got "sick," so it may not contribute much to the final product.