Originally Posted by StoneArcher
18 seems high. But I think it lowers if you let it sit out for a few days without it being sealed.
When I do it, I usually put it in a growler, and rubber band some cheesecloth on the top. It seems to help. No clue why though.
I'd only do a bottle, unless you know it will be good. It sounds good though! Both the wine and vinegar. I love seasoned vinegars.
Thanks for the reply - I never got back as I was waiting to see what happened. I tried everything - sloshing the wine around, leaving it open, covering it with cloth, I even poured a little bit of live vinegar in that I had from before. I just can't get it to go sour! Funny how when you WANT your brew to go off it won't..!
I am wondering if perhaps ginger has some sort of antibiotic effect on the acetobacter
Though I doubt it, else surely the yeast wouldn't be bubbling away as happily as it is.
So I guess if it doesn't work out I will just have to do it the boring way and infuse some white vinegar with ginger, but that wasn't really the purpose of the exercise..!