[Northkeep] Thanks

Hugh Niewoehner HNiewoehner at netscape.net
Wed May 7 11:25:12 PDT 2003

As for distilling...the vinegar was a straight product of fermentation.  This is one of the reasons it is so mild.  I believe we still have some at our house as well.

"Marc Carlson" <marccarlson20 at hotmail.com> wrote:

>>From: "Mercedes/Stephanie" <steldr at cox.net>
>>I have a couple of bottles of wine vinegar left from Damon - Diarmaid, is
>>that undistilled?  I would be willing to part with a bottle.
>You might ask Damon, but I think it ought to be.
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Hugh & Belinda Niewoehner
Burg Borrendöhl Vinting and Supply

HNiewoehner at netscape.net

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