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There are a lot of similarities. However yeast water is usually made in a few days, and either used up, or stored in the fridge, without extra oxygen, which is required for alcohol -> acetic acid reaction. Otherwise, indeed, if you keep stirring and keep it outside, it ll accumulate alcohol and will turn into vinegar. Basically, yeast water is the first stage of vinegar fermentation cut short - at the highest yeast concentration. I should check up on my yeast water that s been in the fridge for a few months though! HeiHei29er I would guess it s analogous to making sauerkraut (although that s anaerobic and growing LAB s vs AAB s).  In the first couple weeks, one type of LAB is growing and consuming all the simple sugars.  As time progresses, other LAB strains start to take over and sugars are depleted further.  You can stop the fermentation by putting it in the refrigerator anywhere from 2-6 weeks after fermentation starts and depending on how sour you want it to taste.

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