Change the way Wine turns to Vinegar

[Skyrage]

Few changes that'd be nice regarding this:

1: Wine kept in buckets goes bad after a day or so.

2: Remove the current Wine-Vinegar process entirely. Once grapejuice turns into wine, it stays as wine. Wine is annoying as it is at the moment, with the only solution to keep large quantities (despite mass-producing bottles) stored in buckets in order to prevent it from turning to vinegar.

3: Make new ingredients a requirement in order to turn wine into vinegar. The current system does not in any way resemble how real vinegar is made - which is by introducing certain bacteria for further fermentation. As for wine, depending on type and wood, it can mature for years if need to be.

[Avu]

I'm sure the ancients masters of microbiology that they were introduced bacteria into wine to make it vinegar all the time.

[Skyrage]

Ooh, an expert. Then perhaps you could in your eternal wisdom of winemaking shed some light as to how civilizations prevented wine from turning into vinegar? Please describe in detail the oxidation processes and techniques used, acidity controls and perhaps even go into a detailed description as to how the color of a particular wine was controlled.

Of course, you're equally free to describe the necessary steps involved to produce good vinegar as well.

[Lothaudus]

http://en.wikipedia.org/wiki/Vinegar#History

Vinegar is made from the oxidation of ethanol by acetic acid bacteria. The acetic acid bacteria are found in nature where ethanol is being formed as a result of yeast fermentation of sugars and plant carbohydrates. They can be isolated from the nectar of flowers and from damaged fruit. Other good sources are fresh apple cider and unpasteurized beer which has not been filter sterilized. In these liquids the acetic acid bacteria grow as a surface film due to their aerobic nature and active motility. Vinegar is produced when acetic acid bacteria act on alcoholic beverages such as wine.

http://italianfood.about.com/library/we ... 05100a.htm

Making Vinegar From Wine. If you make wine (as oppesed to apple) vinegar, you can dispense with the apples and the press. You'll want good quality wine that's not too strong -- 10-11% alcohol -- because too much alcohol inhibits the activity of the bacteria that transform the wine. If the wine is too weak, on the other hand, the vinegar won't keep well.

There are several ways to proceed.

The simplest is to leave an open, 3/4 filled bottle of wine in a warm place for a couple of weeks.

http://www.apple-cider-vinegar-benefits ... story.html

Vinegar is one of nature's great gifts to mankind, and vinegar history shows us why. It is a truly natural product. Any alcoholic beverage, whether it is made from apples, grapes, dates, rice or plain white sugar, once exposed to air, will turn naturally to vinegar. It is the ever-present bacteria in the air that converts the alcohol in cider, wine, and beer, into acetic acid, which gives vinegar its characteristic sharp sour taste. So it is safe to say that man has been exposed to vinegar since before recorded vinegar history.

http://www.naturemoms.com/homemade-vinegar.html

With this setup, as the juice ferments the carbon dioxide passes through the tube and bubbles up through the water, but no oxygen can reach the juice. The first fermentation will take four to six weeks at room temperature. It's not necessary to add yeast to start this process, because the wild yeasts which are always present will do the job. The grey foam that forms on the top is excess yeast, which is harmless.

When the bubbling stops, the sugar has all changed to alcohol: you have made hard cider! To make vinegar, you need a second fermentation that will convert the alcohol into acetic acid.

Unlike the first fermentation, which occurs through the liquid, the second takes place only on the surface. It is caused by an entirely different organism. It requires oxygen, and the larger the surface area in relation to the volume, the faster the vinegar will be produced. To have more surface area, divide your brew between two jugs, so the liquid will be below the narrow neck portion.

This is when you add the mother.

Actually, wild spores floating in the air will act as a starter, so the only reason for using a mother is to get things going faster. Put a bit on a piece of dry corn cob and float it on the liquid.

The internet is lying to me mommy.

[Naerymdan]

lawl.

[Skyrage]

Oh dear me, it seems another fool stumbled upon the pit of sarcasm that I dug. Actually I didn't really figure it would happen consider how obvious it was in the first place, but I guess stupidity over the net knows no boundaries after all.

But better luck next time, Loth.

Now let's try this again and without any sarcastic afterwords: instead of talking about the vinegar pitfall, talk about how you prevent wine from turning into vinegar and how you let it mature for years before bottling it up. I'm sure that with that nice internet magic, you'll be able to dig up a lot of info regarding wine production and all kinds of methods.

[sabinati]

maybe have an option to take the lid off the barrel of wine to let it turn into vinegar?

[Lothaudus]

Now let's try this again and without any sarcastic afterwords: instead of talking about the vinegar pitfall, talk about how you prevent wine from turning into vinegar and how you let it mature for years before bottling it up. I'm sure that with that nice internet magic, you'll be able to dig up a lot of info regarding wine production and all kinds of methods.

I thought I was equally free to describe how to make vinegar? I guess not. Especially given Avu's comment about adding bacteria which kind of honed in on the point there... IE: "Make new ingredients a requirement in order to turn wine into vinegar".

Fact remains, wine turns to vinegar pretty naturally, so adding in extra steps to that process seems... odd at best. It certainly wasn't required in the days of yore.

http://www.bu.edu/sjmag/scimag2004/pfstories/pfwine.htm

Perhaps the first major advance in winemaking came in the 1600’s, when in order to prevent wine from turning into vinegar as it aged [what is this wine turning into vinegar as it ages I don't even], European monks invented modern glass bottling and airtight corks [hey is that like it is in the game right now funny that hey]. This in turn allowed for the transportation of wine beyond the local village, which provided monasteries with economic benefit and wine-drinkers with a wider selection. The next major advance came in the late 19th century, when the phylloxera insect epidemic destroyed most of France’s vineyards. Grafting hardy American vines onto Old World plants provided them with immunity to the disease and opened up new avenues of developing vine rootstocks. The conversion of sugar to alcohol is exquisitely sensitive to temperature, so the development of refrigeration in the 1940’s allowed winemakers to control the fermentation process to an unprecedented degree.

You're right, we need refrigeration!

By the way, vinegar, origin: 1250–1300; ME vinegre < OF, equiv. to vin wine + egre, aigre sour

"The current system does not in any way resemble how real vinegar is made".

lulz

[Avu]

What separate the uniformed from the stupid is the fact the uninformed say my bad when shown facts while the stupid persist in their idiocy. Guess which one the op is.

[Onionfighter]

What separate the uniformed from the stupid is the fact the uninformed say my bad when shown facts while the stupid persist in their idiocy. Guess which one the op is.

What's to seperate the uniformed from the stupid? All they need are uniforms, and the stupid often wear uniforms.

Skyrage: nice try masking your ignorance as a cunning trap.