Bob (this one) wrote:

> Anny Middon wrote:
>> "Bob (this one)" > wrote in message
>> ...
>>
>>>It wasn't mother. It was mold. Commercial balsamic doesn't have a high
>>>enough sugar content for it to act as a preservative, but it can have
>>>enough to support molds.
>>>
>>>A true mother is a colony of acetobacters. This wasn't that.
>>>
>> Thanks. Bob.
>>
>> Actually, I think it was both. First I got the mother -- a glob of
>> transparent stuff the color of the vinegar. Then later I got the gray
>> opaque stuff that was the mold.
>>
>> Or was the transparent stuff mold?
>
> Like the doctors say, "It's difficult to tell (removes eyeglasses for
> added sincerity) without examining the patient..."

The "glob of transparent stuff" sounds like it might vinegar mother--the
one way to tell would be take some of it and drop it in some leftover
wine and see if it vinegarizes in a few weeks.

B/