I was thinking again about making vinegar. I'd have to buy a "mother" since I can't find any live vinegar in any of the stores but it seems easy enough.
I'm just a little concerned about cross-contamination with my wines and beers. Does anybody else make vinegars (cider, white wine, red wine, malt vinegar) and have any words of advice?
I'm just a little concerned about cross-contamination with my wines and beers. Does anybody else make vinegars (cider, white wine, red wine, malt vinegar) and have any words of advice?