THE worst possible mishap which can befall a winemaker is to have his wine at one stage or another turn to vinegar (from the French vinaigre: "sour wine"), which it can quite easily do if vinegar bacteria are allowed access to it. These bacteria are, like yeasts, present everywhere about us, but are sometimes introduced to the wine by that obnoxious carrier, the vinegar fly. This tiny fly, which appears as if by magic around any fermenting liquor or fruit, is the wine-maker's biggest enemy; it must at all costs be kept from your wine. If it gains access the liquor, instead of turning to alcohol, will turn to vinegar, and you will have the sad task of pouring it down the drain or using it for cooking, for it will be quite irreclaimable.
The wine can be attacked at any stage, and that is why you must cover the first ferment closely with a thick cloth. The principal danger, however, occurs not so much then, when the ferment is vigorous, as during the slow, quiet secondary fermentation. Vinegar flies are drawn to it as if by magic.
Was this article helpful?
You may be forgiven for thinking that these passed down secrets had gone for good, washed away with time and the modern age, But they're not. You can now own three of the best traditional did you know style reports that were much loved by our parents and grandparents. And they were pretty smart too because not only will these reports save you time and money but they'll also help you eliminate some of the scourges of modern day living such as harmful chemical usage in the home.