Mark Thorson wrote:
> Lobster Man wrote:
>
>>I'm thinking about trying my hand at making my own vinegar.
>>
>>Just wondering if anyone here has tried this and if they
>>have any stories to share.
>

Thanks for this information.

>
> Here's what it says in _Fish_Cookery_ by Spencer and Cobb
> (Little, Brown, and Company, 1927), pages 346-348:
>
> "According to the amount of fruit, choose earthen
> or glass vessel to contain it with the added water.
> Wide-mouth glass jars, half gallons, or larger
> crocks are the best. Use no metal containers.
> Casks or small barrels are used by those going
> into it on a large scale, but the amateur had
> better try her hand first with the smaller amount.
> Besides, unless one has a quantity of spoiled cider
> or wine, the average person has only a small amount
> of fruit fermenting at a time. When a jar of
> fruit is opened and found 'working,' or little
> odds and ends of stewed fruit accumulate, place
> them in a half gallon or quart jar and add as much
> water as fruit. Tie a cloth over the mouth and
> put in warm place. In summer it works well in a

This is still in the fermentation stage right? When brewing beer, I use
a special airlock that allows the CO2 out, but doesn't let in any stray
yeast or bacteria that will skunk the beer. Simply tying a cloth over
the mouth of the jar seems inadequate.

> reminder of response deleted for brevity...