How long does it take for alcohol to turn to vinegar?

[Guest guest]

I have been simply fermenting various fruit in a Harsch pot. I used sour milk to

start it off, yet alcohol seems to be more the end result than anything. That is

in stark contrast to my various veggie ferment also involving sour milk which

doesn't seem to have any alcohol. This makes me think that vegetables naturally

create more lactic acid and fruits naturally create more alcohol. Ofcourse, more

fermenting will have to be done till I can come to a better conclusion.

It seems to take about a week for a tasty alcohol to develop with the fruit

ferment. How long does it take for that to turn to vinegar? I keep consuming it

within a week or two, and can never find out for myself.

I will look forward to your response.