I even inoculated it with some of my unpasteurized malt vinegar (which, admittedly, had been sitting for a while). The wine was Yellowtail Merlot, could preservatives be responsible?
It seems wrong to me that even if my vinegar mother failed, nothing else colonized the wine. It was open to the air and had only a paper towel over it and I stirred it once a week. It always only smelled of wine.
I also have a Lindeman Semillion-Chardonnay that has sat for a week (also inoculated with live malt vinegar) and still smells of wine, not even a hint of vinegar.
Any suggestions or ideas on what might be going wrong?