Adding vinegar to fermentation

[Jim Stone]

As a complete beginner i dont know if this is a daft brewing question or
not.

A while ago i tried to make sweet sliced pickled ginger.

I used malt vinegar (i'm guessing i should have used rice or wine vinegar
instead ) and the end product is too sharp and vinegary.

Now i know when you brew alcohol you have to avoid the small fly that turns
your brew to vinegar.

But would adding ginger that has been soaked in vinegar turn ginger beer
vinegary, or is that just down to the work of the small fly when it gets
into the brew ? Thanks.

[Steve Bonine]

Post by Jim Stone
As a complete beginner i dont know if this is a daft brewing question or
not.
A while ago i tried to make sweet sliced pickled ginger.
I used malt vinegar (i'm guessing i should have used rice or wine vinegar
instead ) and the end product is too sharp and vinegary.
Now i know when you brew alcohol you have to avoid the small fly that turns
your brew to vinegar.
But would adding ginger that has been soaked in vinegar turn ginger beer
vinegary, or is that just down to the work of the small fly when it gets
into the brew ? Thanks.

This is one of those "Why would you even ask?" questions.

What are you trying to do? Salvage a botched attempt to create pickled
ginger?

Presumably you have, or are contemplating, making a batch of ginger beer
and you're considering adding an ingredient that may ruin your work.
Why? To save buying fresh ginger?

This reminds me of the folks who go to great lengths to save yeast, not
because it's any special kind of yeast, but simply so they don't have to
spend actual money to buy a new starter. So they invest $50 in
ingredients plus hours of their time, and put the whole thing at risk so
that they can save a few bucks by using yeast from a prior batch. I
think that the technical term for this is "penny wise and pound
foolish". (Notice I said "not a special kind". I understand the
motivation to salvage something special.)

So if this is a quest for knowledge and you really need to know if
adding a little vinegar to a batch of ginger beer kills it ... fine. Do
it, and find out. Otherwise, don't put your work at risk by skimping on
ingredients. It's not worth it.

[Jim Stone]

Post by Steve Bonine

Post by Jim Stone
As a complete beginner i dont know if this is a daft brewing question or
not.
A while ago i tried to make sweet sliced pickled ginger.
I used malt vinegar (i'm guessing i should have used rice or wine vinegar
instead ) and the end product is too sharp and vinegary.
Now i know when you brew alcohol you have to avoid the small fly that turns
your brew to vinegar.
But would adding ginger that has been soaked in vinegar turn ginger beer
vinegary, or is that just down to the work of the small fly when it gets
into the brew ? Thanks.

This is one of those "Why would you even ask?" questions.
What are you trying to do? Salvage a botched attempt to create pickled
ginger?
Presumably you have, or are contemplating, making a batch of ginger beer
and you're considering adding an ingredient that may ruin your work. Why?
To save buying fresh ginger?
This reminds me of the folks who go to great lengths to save yeast, not
because it's any special kind of yeast, but simply so they don't have to
spend actual money to buy a new starter. So they invest $50 in
ingredients plus hours of their time, and put the whole thing at risk so
that they can save a few bucks by using yeast from a prior batch. I think
that the technical term for this is "penny wise and pound foolish".
(Notice I said "not a special kind". I understand the motivation to
salvage something special.)
So if this is a quest for knowledge and you really need to know if adding
a little vinegar to a batch of ginger beer kills it ... fine. Do it, and
find out. Otherwise, don't put your work at risk by skimping on
ingredients. It's not worth it.

-----------------------------------------------------------------

Is that a slightly angry response or what? My reasons for asking this
question are quite legitimate. It would have been easier (and kinder) to
answer the question rather than to spend a lot of effort trying to guess
exactly where I'm coming from, that's of course if you actually know the
answer. Have you been told off a lot in the past for asking questions?

Would be grateful if anyone can tell me if a small amount of vinegar added
interferes with fermentation. Thanks.

[Tom Biasi]

Post by Jim Stone

Post by Steve Bonine

Post by Jim Stone
As a complete beginner i dont know if this is a daft brewing question or
not.
A while ago i tried to make sweet sliced pickled ginger.
I used malt vinegar (i'm guessing i should have used rice or wine vinegar
instead ) and the end product is too sharp and vinegary.
Now i know when you brew alcohol you have to avoid the small fly that turns
your brew to vinegar.
But would adding ginger that has been soaked in vinegar turn ginger beer
vinegary, or is that just down to the work of the small fly when it gets
into the brew ? Thanks.

This is one of those "Why would you even ask?" questions.
What are you trying to do? Salvage a botched attempt to create pickled
ginger?
Presumably you have, or are contemplating, making a batch of ginger beer
and you're considering adding an ingredient that may ruin your work. Why?
To save buying fresh ginger?
This reminds me of the folks who go to great lengths to save yeast, not
because it's any special kind of yeast, but simply so they don't have to
spend actual money to buy a new starter. So they invest $50 in
ingredients plus hours of their time, and put the whole thing at risk so
that they can save a few bucks by using yeast from a prior batch. I think
that the technical term for this is "penny wise and pound foolish".
(Notice I said "not a special kind". I understand the motivation to
salvage something special.)
So if this is a quest for knowledge and you really need to know if adding
a little vinegar to a batch of ginger beer kills it ... fine. Do it, and
find out. Otherwise, don't put your work at risk by skimping on
ingredients. It's not worth it.

-----------------------------------------------------------------
Is that a slightly angry response or what? My reasons for asking this
question are quite legitimate. It would have been easier (and kinder) to
answer the question rather than to spend a lot of effort trying to guess
exactly where I'm coming from, that's of course if you actually know the
answer. Have you been told off a lot in the past for asking questions?
Would be grateful if anyone can tell me if a small amount of vinegar added
interferes with fermentation. Thanks.

Depends on what you mean by "small amount". This is often done in making
some breads and would not hinder the yeast in"small amounts"

Tom

[Steve Bonine]

Post by Jim Stone
Is that a slightly angry response or what?

No.

Post by Jim Stone
Would be grateful if anyone can tell me if a small amount of vinegar added
interferes with fermentation. Thanks.

A teaspoon? No. A gallon? Probably; I've never seen anyone stupid
enough to do it.

If you want a specific answer, ask a specific question.

And if you have such a thin skin, stay away from Usenet.

[Jim Stone]

Post by Steve Bonine

Post by Jim Stone
Is that a slightly angry response or what?

No.

Post by Jim Stone
Would be grateful if anyone can tell me if a small amount of vinegar added
interferes with fermentation. Thanks.

A teaspoon? No. A gallon? Probably; I've never seen anyone stupid
enough to do it.
If you want a specific answer, ask a specific question.
And if you have such a thin skin, stay away from Usenet.

----------------------------------------------------------------------

It was specific enough for someone who knows about fermentation Mr Tom Biasi
to kindly give the answer to the question requested.

I can see from the tone of your other posts you are basically angry. Try and
lighten up a bit.