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Vinegar.

I have a 3 or 4 gallon oak barrel that my grandfather made vinegar in about 55 years ago... He would put some of the wine from his homemade stock in the barrel for salad/cooking vinegar for my grandmother...It was great stuff...Anyway If I go buy some commericial red wine and put it in this barrel and let it sit for 6 mo or so you guys think it will still have the bacteria in it to turn it to vinegar??? Any comments would be appreciated... Bud

Reply to
wino
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yes

even without any surving bacteria, there is enough in the air to make it turn for you

Reply to
Droopy
55 years ago? Maybe. Remember to dilute the wine, 1 part water to two parts vinegar. Most people use a mother of vinegar to start things going, it's safer. In that case it's add one part mother to a blend of one part water mixed with 2 parts wine.

Joe

Reply to
Joe Sallustio

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