wine to vinegar conversion question

[Cellar_Rat]

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.

[SiSandrine]

I am fermenting a to make into vinegar.

Parsnip?

And yes I agree with you - it is a 1 to 1 relationship I believe. The evidence: Though I have only made vinegar once, I did water the wine down to about 6% with filtered water and I never got drunk on the vinegar. Though its a bit of an old page I used this as my reference. http://www.dreiburgen.org/articles/vinegar.html
Maybe one of the scientists could prove it.

I wasn't overly impressed with the results. There is probably some skill and practice involved.

[Cellar_Rat]

cucumber !

There is probably some skill and practice involved.

I know what you mean - This is my second go....

For the record. It has been 'on skins' for 3 days and then stained. 4lb cucumber / 1 gallon / bread yeast / 750g sugar. Going well. Very aware that cucumber is the melon family (you can smell it) and they have a tendancy to get away (rot).

[ToulouseLePlot]

I think it is 1:1 also. I've always found that my Richies Acid Test kit shows a drop (from say 7%ABV to 5.8% acid) but i think that is because the acetic acid needs to be converted from the sulphuric base of the kit. Something one of our resident chemists might confirm. Always v pleased with the cider vinegar that comes straight from supermarket apple-juice and champagne yeast. The mother has been the big problem - I've now given up on all other brands and get the (ridiculously expensive) Braggs as a starter when the old culture fails to get things going.

[Cellar_Rat]

Thanks Chaps