Mother of White Wine Vinegar

Making vinegar can be a rewarding hobby and you will appreciate the superb quality of the vinegar. The procedure for making vinegar can be applied to many choices of food products. Any fruit, grape, honey, sugar, molasses, even maple sap or syrup can be fermented to produce alcohol and then fermented again by acetobacter bacteria resulting in vinegar. Acetobacter bacteria consume alcohol from wine, cider or beer and produce the acid we call vinegar. The bacteria in all of the cultures are the same. The difference between them is the liquid in which they are stored in. If this is your first time making vinegar we recommend our Making Vinegar book.