I've been reading with some interest your comments about your vinegar
crock. This is something I've been thinking of getting into myself, so
I'm curious about your own process. It seems that you run a solera of
sorts, adding quantities of wine fairly regularly. First of all, what
type of vessel do you use as your crock, and how big is it?

Do you ever fill up the crock, and stop adding to it for awhile in
order to let everything convert to vinegar? Or does it get fed
regularly? How do you determine if it's done or not?

How often do you bottle? Do you fine/filter? Pasteurize? Etc.

Thanks in advance, and I hope this isn't too off-topic for the group.

- Chris in Portland, Maine