a few months ago, we had this wonderful workshop from friend and fellow MFP, Chef Ernest Miller on fermentation. we each received samples of kombucha, white and red wine vinegar mothers.
i rarely drink white wine, but i recently had a bottle that had been sitting around and i decided to start my vinegar operation.
i basically took our white wine vinegar mother, 2 c. white wine and 1 c. water and combined them all in a large glass jar (or you can use a ceramic crock).
next i covered the top with a few layers of cheese cloth and secured it with a rubber band.
then i placed it in a dark, dry place...i don't have many options until i finish our root cellar, so i decided to put it under the sink.
now i just have to wait 12 weeks and then we have some white wine vinegar...to be continued...