Vinegar is made by introducing "mother of vinegar" culture" to an alcohol
base where the right level of alcohol is present and the right nutrients are
available. The mother converts the alcohol to acetic acid or vinegar by
"acetic acid fermentation". You cannot make vinegar without making alcohol.
It may be possible to do the two simultaneously such that as fast as you
make alcohol the mother converts it to vinegar so you fool yourself into
thinking that you are not making alcohol but you would be making it and I
have never done it this way and do not know if it would work.

Ray

> wrote in message
oups.com...
> Hi,If no alcohlic drinks available, how to create good quality vinegar.
> Thanks in advance
>