In article >, goomba38
@comcast.net says...
> Brian Mailman wrote:
>
> > It's my understanding that those who make wine vinegar do so on a
> > continuous basis--that is, they just draw off a pint or so of what they
> > need, boil and filter it, but they're constantly replenishing the
> > barrel/cask with leftovers from this and that.
> >
> > B/
>
> Thank you for your reply.
> Here is the recipe: Aceto di vino, from Giulliano Bugialli's "Foods of
> Naples and Campania"
>
> 2 slices white bread, crusts removed
> 4 cups dry red wine
>
> Put the bread in a glass jar, then pour the wine over it. Place a piece
> of cheesecloth over the top of the jar and set the jar aside in a
> cabinet or on a countertop away from direct sunlight.
>
> Let the jar rest for about 25 days. in this period of time the bread
> will turn very dark in color and become almost gelatinous. This is the
> so called mother of the wine vinegar. Carefully drain and filter the
> wine that has become vinegar into a bowl., then pour into a bottle. The
> vinegar is now ready to be used.
>
> You can add more wine to the jar containing the mother of the vinegar.
> This time the process of changing the wine into vinegar will be much
> faster, about 1 week.
>
My guess is that Sr. Bugialli's procedure is predicated on local bread
and local wine, both probably relatively preservative-free compared to
what gets widely distributed here in the U.S.

Bob