CaptainProg
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I'm considering making vinegar alongside a winemaking operation. Obviously, I don't want to introduce acetobacter to the wines. The vinegars would be in the same room, breathing air in order to complete the vinegar process, but there would never be physical contact or use of the same implements/containers.
Is this a terrible idea? I know that acetobacter can be airborne, but I'm wondering to what extent having vinegar in the same room actually matters. At what stage in the winemaking process is having vinegar nearby more or less of a risk? For example, is vinegar more of a risk during primary than secondary fermentation? Or would simply avoiding stirring vinegar on a day when winemaking operations are taking place be sufficient?
Is this a terrible idea? I know that acetobacter can be airborne, but I'm wondering to what extent having vinegar in the same room actually matters. At what stage in the winemaking process is having vinegar nearby more or less of a risk? For example, is vinegar more of a risk during primary than secondary fermentation? Or would simply avoiding stirring vinegar on a day when winemaking operations are taking place be sufficient?