This thread inspired me to make my own vinegar. I poured in about 2 gallons of red wine in early January into a continuous fermentation crock that I borrowed from my parents who use it for Kombucha. I add about a cup of mother of vinegar and then just let it do its thing on the counter all covered and cozy. Now about 3 months later I have A LOT of red wine vinegar that is really good and tastes different than any other I have ever had. Its a much more complex flavor. I am looking forward to using it on summer vegetables.
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