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How do you make vinegar?
What is it made out of? Can you make it yourself at home?
Vinegar is made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods are generally used with traditional vinegars and fermentation proceeds slowly over the course of weeks or months. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria and soluble cellulose, known as the mother of vinegar. Fast methods add mother of vinegar (i.e. bacterial culture) to the source liquid and then add air using a venturi pump system or a turbine to promote oxygenisation to give the fastest fermentation. In fast production processes, vinegar may be produced in a period ranging between 20 hours and three days.
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