>> One problem I have is I don't want to pay $10 just for the mother of
>> vinegar, which is how much the online wine suppliers charge and then
> you
>> have shipping. Like you said, Distilled vinegar may not work, but
> what about
>> the Balsamic imitations. You think I could culture the bacteria from
> one of
>> them? Or, just pour a little in some red wine and see if it converts
> to
>> vinegar? About how long does it take to convert to vinegar?
>>
>> --
>>
>> Just Brew It!
>> Johnny Mc
>>
>> To E-mail me, just cut the "CRAP"!
>> ~~~~~~~~~~~~~~~~~~~~~~~~
>
>"Joe Sallustio" > wrote in message
oups.com...
> It might be hard to get live vinegar in a regular store, I would bet
> it's been pastuerized even if it's not distilled. Most people refer to
> the 'glop' that as the mother, but I'm pretty sure that is just
> cellulose. The entire batch is really the mother.
>
> You may be able to get some live vinegar in a health food store. I
> thought I got mine for around $4 to $6, but we have local winemaking
> shops here. I've probably made 20 or 30 gallons with it, it's pretty
> popular.
>
> The proportions usually used are one part live vinegar, one part water
> 2 parts wine. It takes a few months to convert.
>
> Email me if things don't work out.
>
> Joe
>
>
>
>

Thanks Joe

--

Johnny Mc
I Make My Own Damn Wine!

To E-mail me, get rid of the "MEGA-SWILL"
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~