Pitched a package of Red Star pasteur champagne yeast into a bottle of Hansen's 100% natural apple juice last night. (OG 1.049)
The plan is to ferment it dry and then mix it with Bragg's apple cider vinegar (with mother) to convert my cider to vinegar.
To make vinegar you should get a winemakers titration kit. You want 5% acid to be sure it is finished. The kits are a bit like pool test kits, easy to use. Warm temperatures speed up the process but it takes a month or 2.