I've thought of using distillers yeast, but think the bacteria that convert the alcohol into acetic acid probably evolved at lower % of acid - more like that found in natural wines.
I know I'm being a bit of a downer, but white vinegar is very inexpensive and usually includes the strength right on the label. That seems far more efficient and effective than your proposed method.
Yes, of course, that and battery acid (sulfuric) are what I have been using the past few years.
Wouldnt buying a six-pack of Bud be 'more efficient and effective' for brewers?
Sometimes the journey is more fun than reaching the destination.
As to the strength of acid produced, I was looking for an educated guess. Before I use the final solution on my plants, I test to make sure the pH is in the proper range.
Thanks for the link McKBrew. I've already done several searches for vinegar making. Most instructions I've found in those articles are a bit too general to satisfy my current curiosity.