Making Vinegar

[scotty]

I make it all the time/ maybe in one or two gallon batches- i just dilute any wine with 50 % water and pour a bit of any vinegar with mother into it. Making vinegar likes a container with a top that is very wide so it gets plenty of air-.
I have cider--white and red wine vinegar around all the time. I dont know how great it is but i cansip any of it and like the taste. The store bought stuff is very harsh to my taste.

 

[mark500]

...no hormones, anti biotics..no pastuerization.










I would respectfully decline unpasteurized milk. Salmonella, E.coli and Listeria are real organisms that cause disease....really bad disease. Maybe the risk is low, but the downside is huge.

 

[AlFulchino]

http://milk.procon.org/view.answers.php?questionID=000806

i wont try to sway anyone...the above link offers pro and con views on the subject...