SC - Pictures

[LrdRas@aol.com]

In a message dated 11/11/98 2:57:16 PM Eastern Standard Time, Njs at mccalla.com
writes:

<< I give again the disclaimer that this is not researched or documented, but
deduced from what I know about brewing and vinegaring.......smooshed together
to this post.
 
 happy hunting!
 
 niccolo difrancesco >>


Actually you're pretty much right on target. Vinegars are produced from the
action of bacteria not yeast. Nine times out of ten the only thing you'll get
from leaving wine or ale exposed to the air is spoiled wine or ale. This may
taste vinegary but is in fact sour from spoilage.

Start with a base and if you want quality vinegar you add bacteria. If you
want quality alcohol you add yeast.

Ras
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