Uncork demijohn

[Jorg]

Leaving juice in the press to accelerate vinegar fermentation is nice. It would be nice if demijohns could be uncorked for the same effect.

[lordgrunt]

it doesn't accelerate anything, it just mixes with new juice.

[Jorg]

it doesn't accelerate anything, it just mixes with new juice.

Juice left in a press will skip the wine/cider/perry stage and turn into stale juice in only a few hours, making the vinegar process faster. In a normal sealed demijohn, first it ferments into wine, then into vinegar.

[vatas]

Stale juice could take longer to turn in vinegar. I don't know if it does, the juice -> slatejuice -> vinegar seems to be both old and common advise. Good chance that somebody would've debunked it.

In any case (unless I'm missing some change/update) you can make vinegar by just placing juice in a bucket and placing the bucket in any container. It will eventually turn into vinegar. Again, I have no idea if that's faster than the "intended" method with a Demijohn.

[mvgulik]

Juice left in a press will skip the wine/cider/perry stage and turn into stale juice in only a few hours, making the vinegar process faster. In a normal sealed demijohn, first it ferments into wine, then into vinegar.

True part is the faster/simpler path to vinegar. (not sure how much faster it is though.)
False part is that is has nothing to do with the wine press itself. -- Just store the juice in buckets (inside a cupboard of course) to do the same thing.

[Jorg]

Juice left in a press will skip the wine/cider/perry stage and turn into stale juice in only a few hours, making the vinegar process faster. In a normal sealed demijohn, first it ferments into wine, then into vinegar.

True part is the faster/simpler path to vinegar. (not sure how much faster it is though.)
False part is that is has nothing to do with the wine press itself. -- Just store the juice in buckets (inside a cupboard of course) to do the same thing.

yeah, but that's a lot of buckets and keypresses(especially compared to the press). It seems like there's a flag for whether something protects staleness or not, it would be nice if it could be toggled for convenience

for comparison, I have stale grapejuice and grapejuice from the same time of pressing, and they are both 63% fermented, one towards wine and the other towards vinegar

[mvgulik]

Knowing dev's a bit ... Not going to happen.