Dominic,
I just spent the day researching acetic acid and vinegar making. So it
appears acetic acid is just plain vinegar. A fermentation process
converts sugar to alcohol and if I have not been misled then a second
fermentation process converts alcohol to vinegar. Now we know that
kefir grains contain the yeasts and bacteria to convert the milk sugars
to alcohol among other things. My question is, does this same kefir
grain have the vinegar making bacteria to convert alcohol to vinegar? I
know you indicate that it does, but please help me understand. Did the
caucasians (and others now) ever have a problem of their kefir becoming
vinegary? I have read that some people prefer a flat or non carbonated
kefir. Does this ever go vinegary?
Roy
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