"sf" > wrote in message
...
> On Fri, 26 Jul 2013 20:01:32 -0400, "Robert"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Fri, 26 Jul 2013 13:43:43 -0400, "Robert"
>> > > wrote:
>> >
>> >>
>> >> "Kalmia" > wrote in message
>> >> ...
>> >> > Pardon my ignorance, but is this just a blend of sherry and white or
>> >> > red
>> >> > wine vinegar? Can I make a close substitute at home? I don't feel
>> >> > like
>> >> > going out for this, using a little and junking up my shelf.
>> >> >
>> >> > Would you use cream sherry or dry?
>> >> >
>> >>
>> >> http://grapeandgranary.com/vinegar.html
>> >>
>> >>
>> >> Complete instructions and supplies if you need them. If you have a
>> >> vinegar
>> >> that has not been distilled or pasteurized. Then you can use it for
>> >> your
>> >> starter just like yogurt.
>> >>
>> > Please pardon my ignorance: Is there any other one besides
>> > unpasturized cider vinegar?
>> >
>> yes
>>
> You provided the same link to two previous posts which didn't
> contribute to either one of them and now all you can say is "yes"
> without naming at least one alternative? I guess you consider your
> words pearls.
>

I already said pasteurized and distilled in my original post. where you not
paying attention. As for the link both questions where about the
pasteurization process. Why it was used and what it did to the mother. The
link answered both of those questions.


Robert