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Hi everyone

I have two batches of vinegar fermenting away at the moment. Both had a fly land in them, and subsequently saw a film of bacteria grow over the top. The batch that smells ok was pure apple juice, and the other batch which was some apple cider (hard cider) smells of cheese. I mean it really does pong. I tried tasting some the other day and it sort of tasted vinegary. Certainly didn't taste revolting.

So is it normal for fermenting vinegar to smell cheesy?

Thanks

I don't know. Mine smelled of vinegar. Whether it passed through some "cheesy" phase I couldn't say.

I'd be tempted to put it in something glass, like a demijohn. I'm not keen on the idea of acid stored in plastic - probably just me.

Got to admit I've never (purposefully) made vinegar (we'll ignore the first few attempts at wine). But from a homebrew point of view I've always leaned on wait and see - there's no harm in giving it some time, but if you pour it away it's gone.

I'd agree with GA on moving it into glass, a dj with some cotton wool in the neck. And remember never to brew wine/cider/beer in the same kit as you've made vinegar in.