I have a 3 or 4 gallon oak barrel that my grandfather made vinegar in
about 55 years ago...
He would put some of the wine from his homemade stock in the barrel for
salad/cooking vinegar for my grandmother...It was great stuff...Anyway
If I go buy some commericial red wine and put it in this barrel and let
it sit for 6 mo or so you guys think it will still have the bacteria in
it to turn it to vinegar??? Any comments would be appreciated...
Bud

yes

even without any surving bacteria, there is enough in the air to make
it turn for you

55 years ago? Maybe. Remember to dilute the wine, 1 part water to two
parts vinegar. Most people use a mother of vinegar to start things
going, it's safer. In that case it's add one part mother to a blend
of one part water mixed with 2 parts wine.

Joe