Yet another question for FOODIE.

[wineseven]

Hi Foodie, I hope the new year is treating you and your wines well.

Here is my question:
It's heart breaking, but now I have to face the truth.
My Sauvignon blanc is turning into a vinegar. All that work, time, effort and hopes for Saturnes like joy in a glass has vanished and I am left with tears and whole bunch of potential vinegar?!

Here are the data:

California, Solvang, SB, late harvest 11/19/2005, 32 Brix, 3.52 Ph
Stopped the fermentation at 12.5% alc. By cooling to 35 - 40°F, added 25ppm free So2 (50ppm total) and cleared with Bentonite.

Few weeks later when tasted, the wine showed signs of 'vinegary burning taste and smell) I know it's turning now. I have total 11 gallon of this wonderfully smelling, sweet juice. One 5 gal seems OK, but I know it is only question of time because I remember using the same thief when tasted from all carboys throughout time. Is there anything I can do to salvage the wines or will I have to move onto a plan B and create a fabulous vinegar?

Thank you.

RW