[Sca-cooks] Wine vinegar
Terry Decker
t.d.decker at att.net
Wed Nov 19 05:47:52 PST 2014
Mother of vinegar is a formation of suspended cellulose and acetic acid
bacteria. If you kill off the bacteria, the mother is essentially dead, as
they are the "active ingredient." They are also aerobic. So it may be
that you need to stir the mix a couple times a day to get oxygen in.
Bear
I tried that once, but no vinegar formed. Is there a way to know if the
mother is active? Can it "die"?
Sandra
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