So I’ve been making a bunch of vinegars with half finished bottles of wine my wife can’t drink anymore, she’s pregnant, but I also have a bunch of Sun cruisers in the fridge that I’m thinking could make something interesting. My mothers are from ACV so that would definitely influence the taste but I still think this could be interesting. I recently made a Guinness vinegar with the same mothers and that turned put pretty good. Thoughts and feelings on how this could turn out?

Hi, first post here and i'm not native english, might not know some terms :)

we have made vinegar from different fruits for some years, mostly successful.

this batch here however had a different story: it's figs, we were cooking it to make marmelade (so we manually mashed the fruits and they fell apart during cooking), and then due to circumstances we could not continue to finish the marmelade and it was sitting in the pot for a few days and then next time we opened the lid, it smelled sour and started to ferment (made bubbles 😀). so making marmelade was out of question, but we didn't want to throw it away so we put it in this container, added water and some of the yeast we saved from another batch of vinegar (that was grapes vinegar/yeast).

time passed, in the beginning it looked like it went good, but now it somehow doesn't look so right anymore... also it smells a bit off, like more acidy / sourish than normal vinegar - more chemically or moldy, less normal vinegar/fruity.

that's pic 1 and 2. pic 3 is another batch with figs we made about in the same time, which develops correctly, the layer of yeast is growing.

what do you think? will it eventually become vinegar? should i add anything (sugar or more yeast?) to make sure it turns the right way? should i keep it as 'cleaning vinegar' not for consumption? should i get rid of it?

thanks for your ideas!