Does vinegar have to be started from scratch (unfermented), or can I just add mother to a fully fermented cider (1.000) ?
Can I turn my cider into vinegar?
- Thread starter Maylar
- Start date
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Vinegar bacteria "eat" alcohol and produce vinegar, eventually eating all of the alcohol in the liquid. They have a hard time with very high ABV, so if you have a, say, 14% apple wine, you may want to dilute to 7-8% or so. But otherwise, just adding the mother to something that is fermented (beer, cider, wine) is all that is needed.
OP
OP
Thanks, Yoop. I think I'll reserve a quart of my next batch and see how it goes.
