I just got a small amount of very good vinegar mother (culture) given to me. (Supposedly it's originally from Provence a generation or so ago and can take straight berry juice all the way from juice... to alcohol... to vinegar.) It makes an incredibly good red wine vinegar.
I have read everything about making homemade vinegar and vinegar mothers and there is a lot of conflicting information.
What are your experiences with making vinegar from scratch from red and white wine, cider, sherry, port, etc. (mead and beer?... I have some old batches of over the hill mead and beer that I am thinking of playing with eventually.)
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