Bitter wine, but probably is great Vinegar

[1Adam12]

So my first batch ever is finally 3 months old, I have waited patiently… So I decided to take a small sample to see what happened… and wow… a little disappointed. Its a little cloudy and tastes like vinegar is the closet thing that comes to mind. Any ideas how to save it? what I should do?
I followed the instructions to the T.. or at least I thought I did.

Heres are my notes:
Alexander's Sun Country Zinfandel kit
Date Time Temp Sp.GR PA BRIX
13-Apr 600pm 69F 90 12% 22 Before Yeast
14-Apr 600pm 72F 84 11% 21
15-Apr 635pm 74F 62 8% 15.5
16-Apr 642pm 75F 40 5% 10.5
17-Apr 628pm 75F 24 3.50% 7
18-Apr 744pm 74F 10 3% 2.5
19-Apr 624pm 72F 1 0% 0
20-Apr 600pm 72F 1 0% 0
21-Apr Forgot - - - -
22-Apr 600pm 70F - - - Did notice settling and when mixed, looked like strawberry milk (normal)
23-Apr 6pm 70F - - - Let it Sit for 1-2 weeks now then rack
5-May 5pm moved houses…
8-May 6pm Racked Had to add water from just below the first rung
13-Jul 5pm Tested Smelled little off like Vingear Vingear taste

 

[sour_grapes]

Did you add potassium metabisulfite somewhere in there?

 

[Turock]

There are 2 things responsible for vinegar production---too much headspace in a carboy and low sulfite. Acetobacteria is everywhere---in the air and on winemaking equipment and skins of grapes. You need to sulfite grapes or fruit before beginning ferments, use sulfite on all equipment that will touch the wine, and not allow excessive headspace because vinegar is an oxidative process requiring oxygen to produce it. You need to have a carboy topped up into the neck to reduce headspace--use marbles if you don't have enough wine to get the level up. Or use gallon jugs and marbles if you have less than 5 gallons. Water is not a good solution because it dilutes your wine.

There's no cure for vinegar.