2 measures dry wine (11 to 12% alcohol)
1 measure water (boiled 15 minutes and allowed to cool)
1 measure vinegar culture with active bacteria
Follow the directions in Method I. Purchased wine can be used, but
somecommercial wines contain sulfites or preservatives that could kill
thevinegar bacteria.
More on making Vinegar at http://www.harvestfields.ca/CookBooks/Vin/vinegar.htm