Well, I've been reading a bit, and it would seem that vinegar "mother" cultures cannot really function in the 10-13 ABV range all that efficiently. So, therefore wines used for vinegar making should be diluted to around the 6-9% range...........which, since I've started a batch that was at 13% that has done squat for 2 months, brings up a question. Does the acetobacteria die off at high alchohol levels, or is it just dormant. If it is just dormant, then the culture is able to be salvaged, if not I need to buy a new starter. Man, I should have checked my hydrometer readings on that crap. *kicking himself*
- posted
18 years ago