>
>My mother stays on top, with gentle handling. Red wine and
>malt (beer) vinegar have given me the best results. Cider is
>a little more difficult, because when fermenting apple juice,
>a pectinase enzyme must be used to get the pectin out, or
>you get a cloudy mess in the vinegar jar. Sun-tea jars are a
>useful "make-do" for those who wish to experiment at least
>cost. Vinegar can be drawn off the bottom (!) while the mother
>stays on top. The resultant liquor can be pasteurized in your
>canner, but I think it loses a certain something. The raw vinegar
>with a tiny bit of mother (almost clear) has gfreater flavor and
> has never disturbed my digestion.
>
>Another nice thing about the cheesecloth cover is that you can
>smell the progress of the mother as she makes your vinegar.
>
>A-

Do you add water as well as wine ? How much water to wine?

john