thanks for the web sites. I'm enjoying learning more and planning how
to do this. thanks, Kitty

On Feb 3, 5:24*pm, Brian Mailman > wrote:
> Kitty wrote:
> > On Feb 2, 7:59 pm, Brian Mailman > wrote:
> >> Kitty wrote:
> >> > may I suggest that you buy enough to get started with making the
> >> > vinegar and then just use the starter from that for the larger
> >> > amount?
>
> >> I've seen unpasteurized vinegar for sale in health food stores. *You
> >> could make your mother from that.
>
> > thanks for all the answers about vinegar. *So, now I have a question
> > of my own.
>
> > I bought unpasturized sweet Cider, and wanted vinegar. *so I let it
> > ferment, and then left that open to the air to turn to vinegar.
> > Should I have bought yeast to ferment the cider in the first place?
>
> You may have heard the story that Louis Pasteur had been hired by the
> Parisian vintners to solve a centuries-old mystery on why grape juice
> sometimes went to vinegar instead of wine...
>
> My feeling is yes, for the first batch, so you know what kind of yeast
> you're getting. *After that, you can probably inoculate one batch from
> an older one.
>
> > should I have used a starter for the vinegar?
>
> Same answer...
>
> *> I use a lot of cider vinegar and would love to make my own.
>
> Commendable project! <burrowing around in bookmarks>... I have a link on
> how to do it. *I imagine it's the same process for cider vinegar as wine
> vinegar.
>
> <http://www.honeyflowfarm.com/newsletters/2006/winter/vinegarpage.htm>
> orhttp://tinyurl.com/yjwyn7m
>
> B/
> * *thanks for any help. *Kitty