I am fermenting a to make into vinegar.
Does anybody know the conversion rate of %alcohol to %acetic acid.
I.e. if I ferment a 7%. Wine after the acetobacter fermentation will I have a 7% acid vinegar.
Last year I vinegared an 11% Alc Seyval and it was OK, but needed to be watered down. It was almost sulphuric in its strength.
Does anybody know the conversion rate of %alcohol to %acetic acid.
I.e. if I ferment a 7%. Wine after the acetobacter fermentation will I have a 7% acid vinegar.
Last year I vinegared an 11% Alc Seyval and it was OK, but needed to be watered down. It was almost sulphuric in its strength.
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