klsallee wrote:fluffy2560 wrote:Vinegar: I think it's probably like brewing. Needs all that sterilisation equipment. I suppose soy sauce is also produced by similar methods. Says "brewed" on my bottle anyway!
Well, yes and no....
I usually just put some of my grape juice in a clean and sanitized (not sterilized - which is different) carboy, stick cotton in the opening, and let it be for about 6 months (in the kitchen, not the wine cellar). The mother of vinegar eventually shows up.
I have had some vinegar go "bad" with Acetaldehyde, but more work than don't.
Interesting, I never knew any of that. When you say sanitised, what do you mean? Just washed out or something a bit more virulent in cleaning terms?
Is it worth actually making vinegar? What's the best base? Wine? Beer?
Could I just open a cheap bottle of say, white wine and stick a cotton wool in the top.
Might have a go with it.