I plan on making a batch of "Welch" Wine using one of the recipes on this Forum, but the end product will be vinegar for red wine vinegar and faux Balsamic vinegar. I plan on making the wine, then "turning" it by adding non-pasteurized vinegar as the vinegar "mother". The Welch wine recipes seem straight forward, but do any of your guys have any experience in vinegar making. Are there any special considerations to the recipe if the final product will be vinegar? I would appreciate any thoughts, advice or suggestions.
Thanks,
Don
Thanks,
Don