SC - Re: Asian Cuisine

[LrdRas@aol.com]

Nope, but you can buy vinegar mother, or better yet, buy unpasteurized 
vinegar in a health food store and add to the wine. Be sure to expose it to 
air, perhaps use cheesecloth or some other mesh netting to cover to keep 
flies out. Distilled vinegar is right out by definition, not only has it been 
pasteurized, and is therefore free of mother, it's been distilled and 
watered, it's pretty much just dilute acetic acid. You need the live stuff my 
friend.. :-)

Overnight? more like a week or two... try it after you see the slimy cover of 
the mother form on top and you'll know when it's ready.

Corwyn

In a message dated 5/16/2000 8:19:41 PM Eastern Daylight Time, 
kareno at lewistown.net writes:

>        So, if I want to make some (a little)   wine vinegar for a particulr
>  recipe,  I can just mix some of  the wine I would like to use with 
distilled
>  vinegar, and let it sit  "a while?"
>  
>      My thinking is in a closed canning jar  overnight.
>  
>      Caointiarn