"When I make a corn or wheat mash, I stir once every 24hrs. to keep the temprature even through out the mash. When I do just a sugar wash I don't stir since its all liquid and and the temp stays pretty even.
Cheers,
TS"

"If you're making a beverage, you don't want ""additional O2"". That gives you vinegar. Ethanol comes from anerobic (no O2) fermentation. If you're thinking that you're letting the yeast bloom, one should let the yeast bloom in an aerobic environment before adding to the fermenter in order to let the yeast populate.

Commercial breweries always stir. It degases the fermentation (letting the
CO2 escape, which is a part of keeping the pH constant ( CO2 + H2O --> carbonic acid, H2CO3) and keeps the concentrations of nutrients and yeasts homogeneous. Slight temperature differences are usually unimportant.

Lyle"

"Well.... I'm going to disagree with zymos and I refuse to get sucked into an internet argument. I simply state a couple of facts.

The reaction between ethanol and O2 to vinegar (CH3CH2OH + O2 -->
CH3COOH + H2O) is very thermodynamically favorable: delta G = - 452 kJ/mol
For those who slept through chemistry class, a negative Gibbs energy change for a reaction taking place under conditions of constant pressure means that the reaction is ""spontaneous"". It does not address the rate of the reaction, just the fact that it will happen given enough time.

Even in the absense of a microbe that actively catalyzes this reaciton it will happen and is responsible for many a good bottle of wine ""turning into"" vinegar.

Secondly, acetobacter is NOT the only microbe that makes acetic acid (vinegar).

Lyle"

"You need to make a distinction between acidic and acetic, since they're not the same. Acidic refers to pH and acetic, well, I guess that's whatever you want it to be as long as it is nailed to the acedic acid or some acetate salt concentration.

I seriously doubt that your highly oxidized wines are without significant concentrations of vinegar although they may not be acidic. It is not possible for a wine to ""highly oxidize"" without forming vinegar (oxidized ethanol). What oxidized in your thousands of gallons of wines? The bottle?

And how did you test them for acetates or vinegar? Crappy wines will mask the flavor of acetates or vinegar with their sweetness. that's one way to recognize a crappy wine. So ... I remain unconvinced.

I make apple wine vinegar every year and I know very well how to make vinegar.

We all make vinegar every time we sweat in our socks.

Acetobacter is/are used commercially to make vinegar only because it is fast. That is no evidence to support your contention that only acetobacter makes acetic acid.

Lyle"

"Just an update, don't worry all, it did not turn into vinager. My problem now seems that it has more or less stopped frementing, yet the mash is still sweet.

So my question now is do i get another pkg of Turbo yeast, bloom it, and then add it to the mash?

Any sugestions would be appreciated.

The temperature never went above 27degrees."

"The original SG was 1140 but I am not sure now since I broke my hydrometer,
I began with 2 pkgs of turbo yeast. and 35galons of water, with 48kgs of sugar."

"ok, i bought a hydrometer, The SG was at 1040, now I had decided to purchase and use another pkg of yeast.
I simply stired it in and waited. By the morning, it was back at it bubbling away.."