If anyone has any pointers and maybe some pics that would be great. The last one I tried went horribly wrong. Somehow I ended up with 5 gallons of 100% vinegar. Yeah I know, thats nuts but it was 100% vinegar when fermentation was done. Smelled and tasted like vinegar. Aceto bacteria (vinegar producing) and Lacto bacteria (lactic acid producing) is what I suspect.
