You need to get some red/white wine and leave it exposed to air. Bacteria will do the rest.
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I will try this way.
How long to do you think before i get my wine turned on vinegar ?
Not having done this myself, I'd suggest finding an existing recipe for best results.L
OK..THANK'S FOR YOUR HELP .LEMONIE
I WILL CHECK ALL GOOGLE'S LINKS NOW.
I thoght vinegar was wheat extract with some form of alcohol added? Perhaps it's just aged wheat extract? Search around the webernets, Google is your friend.
Malt vinegar is made from fermented malt-liquor, perhaps that's what you were thinking of?L
Yes, that was it. Thanks!
lemonie is totally correct. Vinegar is a result of naturally occuring bacteria turning alcohol (ethanol) into acetic acid. Most websites tell you to add Mother of vinegar to start the process, but you don't actually need to, this just speeds it up. Mother of vinegar will actually form in your vinegar, it's a blob of thick bacteria, best to scoop it off before using your vinegar, you can even use it to speed up your next batch. Exposure to air is the key to the process. I made some alcohol using household yeast, sugar and water, and then once it stopped fermenting I exposed it to air for about 2-3 months. It made reasonably strong vinegar with a slightly yeasty odour. Ironically I didn't mean to make vinegar, but then later decided to, checked my homebrew and found I had already made some. And I got a mouthful of mother of vinegar when I first tasted it.
I believe so, but get some air into it - needs oxygen
I've had wines go "off". You can see the bacteria in 'em when they do, but
I've never pushed all the way to vinegar (not enough)