[Sca-cooks] Wine vinegar

[Terry Decker]

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