I hope nobody minds the cross-post, but I feel this concerns
us both. I know that vinegar is made from fermentation thru
alcohol phase of various things. Has anyone ever had
religious/moral reservations about using an alcohol product
that isn't alcohol anymore? We have a truly international
city and some have declined to try my pickles at the
farmer's market because I use champagne stock or red wine
vinegar. It is important to me to say exactly what I put in
my products, and I'd like to be able to discuss this
intelligently. Thoughts?
Edrena