Wanted: Mother of vinegar in Toronto
I'm looking for a piece of the fungus (looks like the fungus used to make Kombucha) that's used to turn wine into vinegar. I've read/seen the instructional that says it can be done by the effects of time alone, but....
If anyone knows about this and is willing to share or sell me a bit, please let me know!
ongoing for 20+ years: when pasteurized but unpreserved apple cider starts to ferment, pour into clean glass jar or bottle, paper towel over mouth, held in place by rubber band. Leave on counter & watch bubbles & skin (mother) form at top, which will gradually sink to bottom. When bubbles stop, you've got vinegar - much more flavourful than commercial. I use for cooking & dressings but not for canning as I don't know % acetic acid.
Go to your local grocery store.
Buy 1 bottle of Braggs Organic Apple Cider Vinegar...it has a mother in it.
finish the vinegar almost to the bottom of the container (do not shake the bottle) and TA DA Mother.
add to your favourite / least favourite bottle of wine and wait.....