All of the alcotec yeasts are very high tolerance and develop a strong alcohol in a very short period of time 14% in 48hrs... in the past spoilage organisms took time to "spoil" and end with vinegar ....spoilage organisms do not have time to reproduce before being rendered inert by the high alcohol content.
I have made this brew in the same way for about 2yrs now and I have never had one fail, they all follow the same pattern apart from once when I used ordinary granulated sugar and the result was drinkable but not of the same quality as with brewing sugar....my water does come from a combi boiler and the only difference there is it goes through a heat exchanger heated by gas that would be the same as putting it into a pan on a gas stove, I have brewed for many years and many a time I have made blackberry wine by letting the fruit go mouldy in a tub then add water and sugar and let the natural yeasts do their bit, again I have never ended up with vinegar. I have never met or heard of anyone ever using anything other than tapwater for home brewing, sorry guys but I will be sticking with what I know works, I would never chance £30 quids worth of ingredients if I thought there was a chance of losing it.
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