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Julia Altshuler wrote:

> wrote:
>
>> This technique yields just one bottle, however. For a steady supply of
>> vinegar, take a wide-mouthed glass jug whose capacity is at least a
>> gallon
>> and pour a quart of wine and a cup of vinegar into it.
>
>
>
> Let me add to this good advice. When you start with that cup of
> vinegar, make sure you get cider vinegar from the health food store with
> live cultures in it. If you begin with pasteurized from the
> supermarket, you do get something that tastes like vinegar, but really
> the whole process is a waste in terms of flavor.

And cover the mouth of the jar with a couple layers of cheesecloth to
keep out critters but let air in. Rubber band around the lip.

You can also often buy vinegar mother in brew stores.

Pastorio