Dave Allyn wrote:

> I would avoid vinegar unless you want to turn your wine to vinegar as
> well.

Most white vinegar is distilled acetic acid, and contains no vinegar
bacteria... a thorough rinsing should remove all traces of the acetic
acid...
--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields