So from what I remember (and it's been like 13 years since I last did this) any alcohol can turn to vinegar if they're infected by acetobacter. And that happens due to lax sanitation. So... does the amount of air in my fermentation bucket have anything to do with it? And as far as sanitation is concerned, I'm planning on doing my secondary ferment in a glass apple cider jug because I don't think I can clean my carboy out effectively; I used One Step Cleaner and long brushes, and my last batch still turned. Any suggestions on cleaning that carboy?